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FRUITS   OF  AMERICA 


THE 


FRUITS  OF  AMERICA, 


CONTAINING 


RICHLY    COLORED     FIGURES, 


jFiill  SrsrriptiotiB  iif  all  \\)t  rjjaireat  f  anetirii  niWhM 


IX     T  H  K     i;Xl'li:i>     SJ'Ai'ES. 


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BY    C.    M.    HOVEY, 

EDITOR    OF    THE     lAIAGAZINE     OF     HORTICULTURE; 

CORRESPONDINO     MEMBER     OP     THE     CIXCIKNNATI   HOETICULTURAL     SOCIEIT,    OHIO  ;      OF    THE     CLEAVELAND     HORTICDLTURAL 

SOCIETT,  ETC.  ;    AND  HONORARY    MEMBER   OF  THE   HORTICnl,TnRAL   SOCIETIES   OF   NEW    HAVEN,    CONN.;    PITTSBURG,  PA.; 

ROCHESTER,   N.    T.  ;    STEUBENVILLE,    OHIO  ;     BURLINGTON,   IOWA  ;    COLUMBUS,    OHIO  ;    NEW   BEDFORD,   MASS,   ETC. 


YOLUME   I. 


BOSTON: 
C.  C.  LITTLE  &  J  AS.  BROWN,  AND  HOVEY  &  CO. 

NEW-YORK: 
D.  APPLETON  &  CO. 


T-EASUHE  m^ 


hv 


Entered  according  to  an  act  of  Congress,  in  the  year  1831, 

By  C.  M.  HovEY, 

In  the  Clerk's  Office  of  the  District  Court  of  the  District  of  Massachusetts. 


DCTTON   AKD   WENTWORTH,   PRINTERS, 

No.  37,  CmgitH  Bticet,  Boatoa. 


T  O 


ALL    LOVERS    OF    POMOLOGICAL    SCIENCE, 


MORE  ESPECIALLY  TO  THE  SUBSCRIBERS 


THE    FRUITS    OF    AMERICA, 


WHOSE    AID    AND    ENCOURAGEMENT    HAVE    INSURED    ITS    SUCCESS, 


THIS     VOLUME 


IS     RESPECTFULLY     INSCRIBED, 


BY    THEIR    FRIEND. 


THE     AUTHOR 


i 


PREFACE. 


No  ONE  can  be  insensible  to  the  rapid  advancement  which 
Pomological  science  has  made,  within  a  short  period.  By  the 
accession  of  numerous  foreign  varieties  of  fruits,  and  by  the 
introduction  to  notice  of  an  immense  number  of  native  seed- 
lings, the  small  and  meagre  collections  of  former  years,  which 
might  be  readily  enumerated  by  dozens,  have*  no\v  accumulated 
to  such  an  extent,  that  they  are  numbered  by  hundreds.  By 
the  labors  of  Van  Mons  and  his  Belgian  associates, —  of  Noisette 
and  his  countrymen, — of  Knight  and  other  English  cultivators, — 
as  well  as  by  the  aid  of  our  own  amateur  and  practical  Horti- 
culturists, the  well-known  fruits  of  the  last  century,  with  a 
few  exceptions,  have  given  way  to  those  of  the  present:  the 
ameliorating  influences  of  cultivation,  assisted  by  the  principles 
of  science,  have  given  to  the  world  a  catalogue  of  Fruits  of 
surpassing  excellence. 

But  with  this  great  accumulation  of  kinds, —  and  along  with 
the  multitude  of  names, — has  followed  a  confusion  of  nomen- 
clature which  has  greatly  retarded  the  general  cultivation  of  the 
newer  and  more  valuable  varieties ;  and  the  labors  of  the  most 
ardent  Pomologists  have  long  been  devoted  to  the  attempt  to 
reduce  the  chaos  of  names  to  something  like  order.  Much  has 
already  been  accomplished.  The  London  Horticultural  Society, 
with  all  the  means  at  its  command,  has  been  foremost  in  this 
zealous  work ;  and  the  exertions  of  numerous  enthusiastic  culti- 
vators, both  at  home  and  abroad,  have  aided  in  this  laudable 
enterprise.  But  there  still  remains  ^  a  great  deal  to  be  done 
before  Pomology  can  be  rendered  anything  but  an  embarrassing 
and  perplexing  study. 

To  contribute  my  share  towards  the  accomplishment  of  this 
important  work,  has  been  the  principal  object  of  the  publication 
of  the  Fruits  of  America.  Having  long  experienced  the  disap- 
pointment ever  consequent  upon  a  confused  nomenclature,  in 
collecting  together  all  the  principal  fruits  at  present  known,  I 
have  thought  I  could  not  better  serve  the  cause  of  Pomological 
science,  than  to  attempt  a  work  of  this  kind,  as  the  most,  if 
not  the  only,  effectual  means  of  arriving  at  the  end  in  view. 


Vlll. 

I  do  not  think  it  necessary  to  enter  into  any  argument  to 
show  the  great  importance  and  value  of  colored  drawings  in 
identifying  fruits,  and  detecting  synonymes.  They  are  now  gen- 
erally acknowledged,  when  accurately  and  truthfully  executed, — 
and  accompanied  w^ith  faithful  descriptions, — to  be  the  only  safe 
and  reliable  means  of  arriving  at  certain  and  satisfactory  conclu- 
sions. The  high  estimation  in  which  the  elegant  folios  of 
Duhamel  and  Poiteau,  and  the  splendidly-colored  drawings  in 
the  Transactions  of  the  London  Horticultural  Society,  and  the 
Pomological  Magazine,  are  held  by  all  Pomologists,  attest  this. 
They  have  been  of  essential  service  in  accomplishing  what  has 
already  been  done  towards  the  establishment  of  an  uniform 
nomenclature. 

There  is  a  national  pride,  too,  which  I  feel  in  the  publication 
of  a  work  like  this  ;  and  that  is,  that  the  delicious  fruits  which 
have  been  producetl  in  our  own  country,  many  of  them  surpassed 
by  none  of  foreign  growth, —  and  which  are  rendered  doubly  the 
more  valuable,  because  mured  to  our  climate  and  adapted  to  our 
soil, — will  be  here  beautifully  depicted  ;  and  thus  show  to  the 
cultivators  of  the  world  that,  though  yet  in  the  infancy  of  the 
art,  the  skill  of  our  Pomologists,  unaided,  too,  by  the  experience 
which  cultivators  abroad  may  so  well  claim,  has  already  given 
them  a  fair  start  on  the  road  to  success  ;  and,  favored  by  Prov- 
idence with  a  genial  atmosphere  and  a  cloudless  sky,  with  the 
enterprise,  intelligence,  and  perseverance,  so  characteristic  of  our 
people,  why  may  we  not  hope  that  they  will  make  the  most 
rapid  advance  in  a  science  whose  results  are  so  conducive  to 
the  health,  the  comfort,  and  the  luxury  of  mankind. 

One  of  the  peculiarities  of  the  work  I  would  particularly 
mention ;  this  is  the  engravings  illustrating  the  habits  and 
characters  of  the  trees.  No  similar  work  has  attempted  any- 
thing of  the  kind.  Their  value,  to  me,  seems  of  the  greatest 
importance ;  for,  although  to  an  un practiced  eye  little  difference 
may  be  seen  in  many  of  the  trees,  to  one  who  has  studied 
them  at  all  seasons,  and  in  all  their  aspects  —  in  spring  when 
bursting  into  bud  —  in  summer  when  w^reathed  with  foliage  — 
in  autumn  when  weighed  dOwn  with  fruit — and  in  Avinter  when 
divested  of  their  verdure, —  they  have  an  indescribable  likeness 
which  will  at  once  enable  all,  who  can  appreciate  the  variable 
forms  peculiar  to  trees,  to  recognize  each  variety. 

Having  thus  stated  my  objects  in  presenting  the  Fruits  of 
America  to  my  countrymen, —  leaving  them  to  judge  of  the 
faithfulness  of  the  work, —  I  have  only  to  say,  that  no  exertions 
will  be  spared  to  render  the  future  volumes  fully  equal  in  every 
respect  to  this;  and  to  surpass  it  so  far  as  the  beautiful  art, 
in  which  it  is  executed,  is  capable  of  being  improved. 


SUBSCRIBERS 


Albany,  N.  Y. 
Erastus  Corning,  (Quarto  Copy.) 
S.  Van  Rensselaer,  ( Quarto  Copy.) 
New  York  State  Lib.  (Q.  Copy.) 
Herman  Wendell, 
Joel  Rathbone, 
C.  P.  Williams. 

Angers,  France. 
Andre  Lero}-. 

Andover,  Mass. 
Peter  Smith, 
W.  H.  Wardwell. 

Boston. 
Abbott  Lawrence, 
John  J.  Uixwell, 
Frederic  Tudor, 
Isaac  Livermore, 
Deming  Jarves, 
Francis  J.  Oliver, 
Charles  Francis  Adams, 
Josiah  Bradlee, 
H.  H.  Hunnewell, 
Wm.  F.  Whitney,  (Quarto  Copy.) 
Francis  Skinner, 
John  Dane, 
Charles  H.  Mills, 
Hugh  R.  Kendall, 
Jon.  I.  Bowditch, 
Aaron  D.  Weld, 
Samuel  Do%vner,  Jr., 
Henry  Rice, 
Robert  M.  Morse, 
Ed.  C.  R.  Walker, 
Charles  Amory, 
Jonas  Chickering, 
Samuel  Appleton, 
Thomas  H.  Perkins, 
John  A.  Lowell, 
Mrs.  John  Heard, 
Ed.  W.  Dana, 
James  Read, 
James  W.  Paige. 
Uriel  Crocker. 
John  N.  Dcnnisan. 


John  Henshaw, 

George  A.  Simmons, 

Winthrop  Richardson, 

Edward  A.  Raymond, 

Samuel  A.  Eliot, 

George  W.  Shaw, 

Charles  G.  Loring, 

Nathan  Appleton, 

John  C.  Warren, 

Joseph  V.  Bacon, 

Henry  W.  Dutton, 

J.  S.  Copley  Greene, 

Lemuel  Pope, 

William  R.  Austin, 

John  J.  May, 

John  L.  Tucker, 

John  H.  Wilkins, 

Lorenzo  D.  Prouty, 

Benjamin  Loring, 

Joseph  Breck, 

Edward  Chamberlain, 

John  S.  Hooper, 

M.  S.  Scudder, 

James  Brown, 

Charles  C.  Little, 

Ed.  S.  Rand, 

Otis  Brewer, 

Aaron  D.  Webber, 

Levi  Brigham, 

George  W.  Wales, 

James  Vila, 

Mass.  State  Library,  (Q.  Copy. J 

James  G.  Thompson, 

David  A.  Simmons, 

Mass.  Hort.  Soc,  (Quarto  Copy. J 

Edward  N.  Perkins. 

Joel  Nourse, 

Gardiner  H.  Shaw, 

James  Wentworth, 

M.  H.  Simpson. 

Burlington,  Iowa. 
Horticultural  Society, 
E.  D.  Rand. 

Black  Rock,  N.  Y. 

Lewis  F.  Allen. 


Bridgevv'ater,  Mass. 

Nahum  Stetson. 

Baltimore,  Md. 
William  C.  Wilson. 

Brighton,  Mass. 
Lyman  Winship. 

Burlington,  Vt. 
Chauneey  Goodrich. 

Buffalo,  N.  Y. 
Buffalo  Horticultural  Society, 
Lewis  Eaton, 
H.  M.  Rogers. 

Bangor,  Me. 
Isaac  Farrar. 

Cambridge,  Mass. 
Edward  Everett, 
Zelotes  Hosmer, 
George  Livermore, 
William  Greenough, 
Samuel  P.  Allen, 
Nathaniel  J.  Wyeth, 
Aaron  Rice, 
Hiram  Brooks, 
Daniel  Chaplain, 
Aaron  B.  Magoun, 
E.  A.  Sophocles, 
John  Livermore, 
Edward  Dowling, 
Z.  L.  Raymond, 
Jesse  Fogg, 
William  G.  Stearns, 
Jared  Sparks, 
Joel  Parker, 
Charles  Beck. 

Cincinnati,  Ohio. 
Cincinnati  Horticultural  Society, 
A.  H.  Ernst. 

Columbia,  S.  C. 
Henr}'  Lyons. 

Coshocton,  Ohio. 
T.  S.  Htimriokhousp.  (Q.  Copy.) 


X. 


Chicago,  111.  i 

Chicago  Horticultural  Society. 

Concord,  Mass. 
John  B.  Moore, 

Canawdaigua,  N.  Y. 
John  Greig,  (Quarto  Cojnj.) 
Cank  Crekk,  N.  C. 
J.  &  T.  Lindiej. 

Charlestown,  N.  H. 
Richard  Hubbard. 

Cleaveland,  Ohio. 
Cleaveland  Horticultural  Society, 
William  Case, 
F.  R  Elliott. 

Columbus,  Ga. 
Charles  A.  Peabody,  (2  copie.s.) 

Chicopee.  Mass. 
Rufus  Whittier. 

Dorchester,  Mass. 
Edward  and  Franklin  King. 
John  H.  Welch, 

Detroit,  Mass. 
J.  C.  Holmes. 

Dayton,  Ohio. 
J.  D.  Philips. 

DuxBCRT,  Mass. 
J.  A.  Sampson. 

East  Bridgewater,  Mass. 
George  Bryant. 

East  Greenwich,  R.  I. 
Benjamin  H.  Barber. 

Flushing,  L.  I. 
William  R.  Prince. 

Fair  Grove,  N.  C. 
Charles  Mock. 

Great  Bend,  N.  Y. 
Charles  E.  Clarke. 

Hempstead,  L.  I. 
Robert  Parnell. 

Hancock,  N.  H. 
Ebenezer  Ware,  Jr. 

Jersey  City,  N.  J. 
D.  S.  Gregory,  (Quarto  Copy.) 

Leominster,  Mass. 
Frederick  Hills. 

Lynn,  Mass. 
Richard  S.  Fay. 

LONGMEADOW,    MaSS. 

Francis  T.  Cordis. 


MoRRISTOWN,  N.  J. 
Samuel  J.  Gustiu. 

Marblehead,  Mass. 
John  Hooper,  Jr. 

Mount  Carmel,  Ohio. 
Robert  Neal. 

Mabetsville,  N.  Y. 
John.  R.  Comstock. 

New  York. 
Robert  T.  Underhill, 
William  Roberts, 
J.  M.  Thorburn,  &.  Co. 
P.  S.  Van  Rensselaer, 
R.  F.  Carman, 
George  C.  Thorburn, 
Thomas   Oliver, 
D.  F.  Manice,  (Qiuirto  Copy.) 
Charles  Stetson,  (Quarto  Copy.) 
R.  B.  Coleman,  (Quarto  Copy.) 
Fred.  Griffing,  (Quarto  Copy  J 
Thomas  Dunlap. 
William  Niblii, 
Thomas  Hogg, 
William  T.  McCoun, 
J.  De  Wolfe. 

Newburg,  N.  Y. 
A.J.  Downing, 
Charles  Downing, 

A.  Saul. 

New  Bedford,  Mass. 
Henry  H.  Crapo, 
S.  w'.  Rodman. 

Norton,  Mass. 
Ira  Barrows. 

New  Haven,  Conn. 
John  Bromham. 

Philadelphia. 
Penn.  Hort.  Soc,  (Quarto  Copy.) 
John  P.  W^etherell, 
William  Wetherell, 

D.  Ritchie. 

Princeton,  N.  J. 
Richard  S.  Field. 

Providence,  R.  I. 

B.  W.  Comstock. 

QuiNCY,  Mass. 
William  Torrey. 

RoxBURY,  Mass. 
George  R.  Russell, 
John  Parkinson, 
Horatio  Davis, 

Raynham,  Mass. 
John  A.  Hall. 

Reading,  IVLiss. 
Seth  H.  Temple. 

Rochester,  N.  Y. 

E.  F.  Crissey, 


J.  W.  Bissell. 
James  H.  Watts, 
James  F.  Whitney, 
James  C.  Campbell, 
J.  R.  Murray, 
D.  M.  Dewey, 
Ellwanger  &  Barry. 

Stoneham,  Mass. 
Amasa  Farrier. 

Salem,  Mass. 
Joseph  H.  Cabot. 

Springfield,  Mass. 
Benjamin  K.  Bliss. 

Saxonville,  Mass. 

D.  H.  Burns. 

Springfield,  III. 
W^illiam  C.  Greenleaf. 

Syracuse,  N.  Y. 

E.  W.  Leavenworth, 
Thorpe  &  Smith. 

St.  Louis,  Mo. 
St.  Louis  Hort.  Soc. ^Qjwr.  Copy.) 

Troy,  N.  Y. 
William  Hopkins, 
D.  T.  Vail. 

Taunton,  Mass. 
William  R.  Crocker. 

W^ashington,  D.  C. 
U.  S.  Pat.  Office,  ^Quarto  Copy.) 
Congres.  Library,  (Quarto  Copy.) 
Francis  P.  Blair, 
Edmund  Burke, 
George  W.  Riggs,  Jr. 
Joshua  Pierce. 

Waterville,  N.  Y. 
Amos  O.  Osborn, 
William  R.  Osborn, 
Charles  D.  Palmer, 
James  M.  Tower. 

Winchendon,  Mass. 
H.  Harwood. 

Waltham,  Mass. 
George  Leland. 

Watertown,  Mass. 
John  P.  Cashing. 

West  Needham,  Mass. 
G.  G.  Hubbard. 

Wilmington,  Mass. 
Walter  Blanchard. 

Worcester,  Mass. 
Worcester  Horticultural  Society. 
John  W.  Lincoln, 
D.  Waldo  Lincoln, 
Sam'l  Salisbury,  (Quarto  Copy.) 
John  C  Mason, 
Samuel  H.  Colton. 


C  0  N  T  E  X  T  S 


O'The  Standard  names  arc  in   Roman  letter;    and   the   Sijuoin/mcs  in   Italics. 


APPLES. 

Baldwin, 11 

Late  Baldwin, 11 

Benoni, 83 

Early  Harvest, 75 

Early  French  Reinette. 73 

(  Hubbardston  Nonsuch, G7 

Harvest, 75 

July  Pippin, 73 

July  Early  Pippin, 75 

Large  Early, 75 

Large  Early  Harvest, 75 

Large  White  Juneating, 73 

,  Northern  Spy, 19 

Pecker, 11 

Porter, 43 

Prince's  Harvest, 75 

Red  Astrachan, 33 

Steele's  Red  Winter, 11 

Tart  Bough, 73 

Yellow  Harvest, 75 

CHERRIES. 

Allen's  Favorite, 23 

Bigarreau  de  Mai, 33 

Baumann's  May, 33 

Black  Eagle, 83 

Cerise  Anglaise  Tardive 37 

Early  Purple  Guigne, 93 

Early  Purple  Griotte, 93 

Late  Duke, 37 

May  Bigarreau, 55 

Sweet  Montmorency, 23 

PEACHES. 

Crawford's  Early, 29 

Crawford's  Early  Melacaton, 29 

Early  York, 43 

Early  Purple, 45 

Early  Crawford, 29 

Large  Early  York, 45 

Stetson's  Seedling, 33 


PEARS. 

Andrews, 97 

Amory, 97 

Barnard, 51 

Belle  Heloise, 47 

Belle  de  Berry, 47 

Belle  Lucrative, 41 

Beurre  d' Aremberg, 1 

Beurre  d' Aremberg, 7 

Beurre  Descfiamps, ] 

Beurre  Bosc, 65 

Beurre  Diel, 77 

Beurre  d'  Yelle, 77 

Beurri  d'  Yelle, 65 

Beurre  d'  Hirer  Nouvelle, 7 

Beurre  d'Hardenpont, 7 

Beurre  de  Malines, 15 

Beurre  de  Cambron, 7 

Beurri  des  Orphelines, 1 

Beurre  on  Bonne  Louise  Auradore, 39 

Beurre  d' Anjou, 61 

Beurre  Incomparable, 77 

Beurre  Magnijique, 77 

Beurre  Royal, 77 

Beurre  Sieulle, 17 

Beurri^  Spence, 51 

Beurrt^  Lucrative, 41 

Bergamot  d'Avranches, 39 

Bergamot  Lucrative, 41 

Bonne  de  Malines, 15 

Bosch, 51 

Bosc  Sire, -.  31 

Base's  Flaschenhirne, 13 

Boitche  Nouvelle, 31 

Bt  illiant, 31 

Burger meester, 47 

Calebasse  Bosc, 65 

Celesiin, 5 

Colmar  Deschainps, 1 

Colmar  d'Hiver, 7 

Clion, 47 

D'  Aremberg  Parfait, 1 

De  Melon, 77 

Dearborn's  Seedling 63 


Xll. 


Deschumps, 1 

Despoilberg, 13 

-  Diel....... 77 

Dix, 69 

Des  Trois  Tours 77 

Diets  Butlerhirne, 77 

Dillen, 77 

Dorothee  Royal, '7 

Doijenne  d'Ete, 59 

Doyenne  de  Juillet, 59 

Doyenne  Boussock, 31 

Doyenne  Boussock  Nouvelle, 31 

Doyenne  Brovssach, 31 

Doyenne  Sieulle, 17 

Duchess  of  Angoulcme. 73 

Duchess  of  Orleans, 91 

Due  d' Aremberg, 1 

Dumas, 47 

Etourneau, 15 

Flemish  Beauty, 51 

Fondante  d^ Automne^ 41 

Fondante  du  Bois, 51 

Fourcroy  Bouvier, 77 

Gibson, 07 

Golden  Beurre  of  Bilboa,. . , 99 

Golden  Beurre, 99 

Gore^s  Heathcot, 89 

Gros  Dillen, 77 

Grosse  Dorothee., 77 

Glout  Morceau, 7 

Got  Luc  de  Cambron, 7 

Goulu  Morceau, 7 

Hardenpont  d'Hiver, 7 

Hardenpont's  Winter  Butterbeirne, 7 

Heathcot, 89 

Hooper's  Bilboa, 99 

Jmperatricc  de  France, 51 

Josephine, 51 

Kronprim  Ferdinand, 7 

Kronprinz  Ferdinand  Van  Oestreich, 7 

Las  Canas, 71 

L'  Orpoline, 1 

La  Belle  de  Flandres, 51 

La  Bonne  Malinoise, 15 

LeCure, 47 

Linden  d'Automne, 7 

^  Louise  Bonne  of  Jersey, 39 

Louise  Bonne  de  Boulogne, 5 

Louise  Bonne  d'Avranches, 39 

Melon  de  Kops, 77 

Milanaise  Cuvelier, 15 

Monsieur, 47 


Monsieur  le  Cure, 47 

Marianne  Nouvelle, 65 

A'e  Plus  Meuris, 61 

Nelis  d'Hiver, 15 

Onondaga, 21 

Onondaga  Seedling, 21 

Paradise  d'Automne, 57 

Pater  Nolle, 17 

Poire  de  Boulogne, 5 

Poire  de  Jersey, 39 

Poire  de  Mons, 13 

Roi  de  IVurtemberg, 7 

liosliezer 49 

Saint  Andre, 79 

Soldat  Labourer, 1 

Sieulle, 17 

Stuck, 7 

Summer  Doijenne, 59 

Swan's  Orange, 21 

Sylvange  Verte  d'Hiver, 77 

Tyson, 33 

Van  Mons  Leon  le  Clerc, 5 

Vicompte  de  Spoelberch, 13 

Vicomple  de  Spoelberg, 13 

Winter  Nelis, 15 

William  the  Fourth, 39 

Vicar  of  Winkjield, 17 

PLUMS. 

Bolmar, 87 

Bolmars  Washington, 87 

Bury  Seedling, 81 

Coe's, 81 

Coe's  Golden  Drop, 81 

Coe's  Imperial, 81 

Fair's  Golden  Drop, 81 

Franklin, 87 

Golden  Gage, 81 

Golden  Drop, 81 

King  of  Plums, 81 

New  Washington, 87 

New  Golden  Drop, 81 

Superior  Gage, 87 

Superior  Green  Gage, 87 

Thomas, 95 

Washington, 87 

Waterloo, 81 

STRAWBERRIES. 

Boston  Pine, 27 

Hovey 's  Seedling, 25 


TEE    BEUEEE  D  J^EEMBE'EG  PEAP. 


Fruits  oF  America, i' fate  iT" 


I'rawTi  from xVature  &  CiiXofiLO  Slfi<^  hv  iiliarp  ^  i'oJL. 


THE  BEURRE^  D'AREMBERG  PEAR. 

Beukre''  d'Aremberg.     Hort.  Trans,  vol.  v.  p.  406. 

Due  d'Aremberg,      ) 

Deschamps,  >   Hort.  Soc.  Catalogue,  3d  Ed.  1842. 

L'Orpoline,  ) 

Beurre'  des  Orphelines,\ 

Beurre'  Deschamps,  \     ^  /-.  n    x- 

^  T^  '  V  of  some  Collections. 

CoLMAR  Deschamps, 

D'A.tEMBERG   PaRFAIT,         I 

SoLDAT  Labourer,  of  some  French  and  Belgian  Collections. 

Among  all  the  pears,  which  have  been  produced  by 
the  French  and  Belgian  pomologists,  none  hold  a 
higher  rank  than  the  Beurre  d'Aremberg.  It  pos- 
sesses, in  a  remai'kable  degree,  all  those  superior 
qualities — ^liardiness,  adaptation  to  various  soils,  pro- 
ductiveness, ripening  freely,  and  keeping  well — which 
constitute  a  first-class  fruit.  It  is  now  upwards  of 
twenty-five  years  since  it  was  first  introduced  to  Eng- 
land, and  more  than  twenty  years  since  it  was  added 
to  American  collections,  through  the  liberality  of  the 
late  Mr.  Knight,  who  sent  it  to  the  Hon.  John  Lowell, 
from  which  source  it  has  been  disseminated ;  but  it  is,  with  us,  compara- 
tively a  new  variety,  and,  as  yet,  very  httle  known.  M.  Noisette,  a  cele- 
brated French  cultivator,  many  years  ago,  as  early  as  1805,  introduced 
to  Paris  a  fine  pear,  which  he  brought  from  the  Due  d'Aremberg's  garden, 
in  Belgium,  which  was  widely  disseminated  as  the  BemTe  d'Aremberg; 
but  it  subsequently  proved  to  be  the  Glout  Morceau,  and  hence  has 
arisen  the  confusion  which  now  exists  in  regard  to  these  varieties.  Proba- 
bly not  more  than  one  in  ten  of  all  the  trees  which  are  sold  from  the 
French  nurseries,  are  the  true  d'Aremberg;  and  it  has  been  doubted  by 
some,  whether  the  latter  is  even  known  in  their  collections.  Several  of 
the  Enghsh  nurseries  also  disseminate  the  Glout  Morceau  under  the 
name  of  the  Beurre  d'Aremberg,  and  many  American  nurserymen  still 
continue  the  same  error.  It  is  singular  that  so  great  a  mistake  should 
have  been  so  long  perpetuated,  when  the  trees  are  so  very  dissimilar ; 
and  it  shows  how  important,  in  the  identification  of  varieties,  are  the 
wood,  leaves,  and  habit  of  growth  of  the  tree. 

The  Beurre  d'Aremberg  was  raised  about  thirty-five  years  ago,  by  the 
Abbe  Deschamps,  at  Enghein,  in  the  garden  of  the  Hospice  des  Orphe- 
lines,  in  that  city.     Deschamps  called  it,  after  the  place,  Beurre  des 

[U 


BEURRE'    D'AKEMBERG    PEAR. 

Oi-phelines;  M.  Van  Mons  soon  after  named  it  Beurre  Beauchamps,  in 
honor  of  its  discoverer;  others  called  it  Bern-re  d'Hai'denpont ;  and 
finally,  the  name  of  Beurre  d'Aremberg  was  given  to  it  by  mistake,  but, 
becoming  most  general,  it  has  been  retained. 

After  so  many  years  of  confusion,  in  regard  to  the  BemTe  d'Aremberg 
and  Glout  Morceau,  it  is  a  principal  object  with  cultivators  to  know 
every  means  of  identifying  the  two  lands ;  and  we  have  selected  these 
two  varieties,  not  only  on  account  of  their  intrinsic  merits,  but  in  order 
to  bring  together  a  comparison  in  this  respect.  The  fruits  of  the  two 
ripen  at  the  same  season,  and  often  have  a  great  resemblance;  but  in 
all  other  characteristics  there  can  be  no  two  kinds  scarcely  more  unhke. 
The  habit  of  growth  of  the  Beurre  dAxemberg  is  erect  and  regular, — 
that  of  the  Griout  Morceau,  spreading  and  irregular.  This  we  have  illus- 
trated in  the  vignettes  accompanying  our  descriptions  of  each,  which  ai-e 
taken  from  oui*  specimen  trees,  three  years  planted  out,  and  now  in  a 
bearing  state.  The  wood  of  the  Bern-re  d'Ai'emberg  is  slender,  long- 
jointed,  with  short,  rounchsh  buds,  and  of  a  clear  yellowish  brown ; — that 
of  the  Glout  Morceau,  stout,  short-jointed,  with  veiy  prominent,  pointed, 
diverging  buds,  and  of  a  dai-k  ohve.  The  leaves  of  the  former  are  nar- 
row and  folded,  with  scarcely  any  serrature ; — those  of  the  latter,  broad, 
wavy,  and  deeply  serrated. 

The  Beurre  d'Aremberg  is  a  most  productive  variety,  and  to  have  the 
fruit  of  good  size  it  is  necessary  to  thin  them  considerably.  The  fruit 
has,  also,  the  rare  merit  of  not  being  blown  off  the  trees  easily  by  heavy 
winds.  It  grows  freely  either  upon  the  quince  or  pear,  and  comes  into 
bearing,  generally,  about  the  third  year.  It  prefers  a  good  strong  loamy 
soil,  but  produces  good  crops  on  such  as  are  quite  unfavorable  to  some 
other  varieties.  The  fruit,  when  gathered,  if  put  into  clean  barrels  or 
boxes  and  placed  in  a  cool  situation,  ripens  as  freely  as  the  Baldwin 
apple. 

Tree. — Moderately  vigorous,  erect,  with  upright  branches,  rather 
compact  and  regular  in  growth ;  the  lateral  shoots  often  pushing  near 
the  extremity  of  the  main  branches. 

Wood. — Clear  yellowish  brown,  sprinkled  with  oblong,  pale  brown 
specks;  on  trees  of  some  age,  sHghtly  raised  above  the  bark;  growth 
erect,  rather  slender,  long-jointed,  with  small,  short,  plump  buds : 
Flower-buds  oval,  with  smooth  brown  scales. 

Leaves. — Medium  size,  oblong,  tapering  little  to  the  end,  rather  hght 
green,  nearly  entire  on  the  old  wood,  but  shghtly  serrated  on  the  young 
growth,  somewhat  folded,  and  often  with  the  mid-rib  much  recurved: 
petioles  medium  length. 

[2] 


BEURRE'    D'AREJMBERG    PEAR. 


Flowers. — Large,  yellowish  white;    petals  oblong,  recurved  at  the 
edges,  and  tapering  much  to  the  claw,  which 


is  long. 


Fruit. — ^Medium  size,  often  large,  about 
three  inches  long  and  two  and  three  quailers 
in  diameter:  Form,  obovate,  slightly  angular, 
full  at  the  crown,  and  tapering  gradually  to 
the  stem:  Sldn,  somewhat  rough,  pale  green, 
becoming  pale  yellow  when  mature,  russeted 
around  the  eye,  with  many  tracings  and  slight 
markings  of  bright  russet  over  the  surface : 
Stem,  short,  about  half  an  inch,  stout,  knobby  and  uneven,  green  and 
brown,  fleshy  at  the  base,  and  very  obliquely  inserted  without  any  cavity  : 
Eye,  small,  closed,  and  deeply  sunk  in  a  smooth,  funnel-shaped  basin  ; 
segments  of  the  calyx  short,  sometimes  entirely  absent :  Flesh,  yellow- 
ish white,  rather  coarse,  melting  and  very  juicy :  Flavor,  exceedingly 
rich,  vinous,  refreshing  and  dehcious,  with  a  high  perfume  :  Core,  lai'ge  : 
Seeds,  large,  roundish,  plump,  pale  brown. 


The  usual  season  of  maturity  is  January,  but  it  often  ripens  as  early 
as  November,  and,  with  Httle  care,  it  may  frequently  be  kept  till  Feb- 
ruary. 

[3] 


^-...  \\ 


TEE    CtlOUT  MORCEAU  PEAR. 


PniLts  of  Aiiit;r[rd,  Elare  JN'° 


Drawn f'roia ffrtture  0  (.'liromo  litlif  Iiv  Slkirp  li  Son. 


THE  GLOUT  MORCEAU  PEAR. 


>-  Hort.  Soc.  Cat.,  3d  Ed.  1842. 


Glout  Morceau.     Hort.  Trans.,  vol.  vii.,  p.  179,  pi.  4,  fig.  2. 

Beurre'  d'Hardenpont,  "^ 

Hardenpont  d'Hiver, 

CoLMAR  d'Hiver, 

Beurre'  d'Hiver  Nouvelle, 

Got  Luc  de  Cameron, 

Kronprinz  Ferdinand, 

Beurre'  de  Cambron, 

Kronprinz  Ferdinand  Von  Oestreich, 

Linden  d'Automne, 

roi  de  wurtemberg, 

GouLu  Morceau, 

Hardenpont's  Winter  Butterbirne, 

Stuck, 

Beurre'  d'Aremberg,  of  French  Authors  and  Collections 


of  some  German  Collections. 


The  Glout  Morceau,  from  its  having  been  so 
generally  disseminated  under  the  name  of  the 
Beurre  d'Aremberg,  is  to  be  found  in  almost  every 
good  collection  of  pears ;  and  those  who  have  re- 
ceived it  under  that  name  may  be  gratified  to 
know,  that  they  possess  a  variety,  whose  merits, 
according  to  Mr.  R.  Thompson,  ai-e  superior  to 
those  of  the  true  Beurre  d'Aremberg.  Though  we 
do  not  give  it  a  higher  rank  than  the  latter  pear, 
still  we  consider  it  in  every  respect  as  equal  to  it, 
and  deserving  a  place  in  all  collections,  however  small  and  select.  The 
two  varieties  are  quite  unhke  as  regards  flavor ;  the  Beurre  d'Aremberg 
being  sprightly  and  vinous,  while  the  Glout  Morceau  is  rich  and  sugary, 
mthout  the  least  acid.  Those,  therefore,  who  hke  a  sweet  or  honied  peai', 
would  give  the  preference  to  the  latter;  while  those  who  hke  a  brisk 
and  refreshing  one,  to  the  former.  It  is  a  remarkably  hardy  and  vigor- 
ous variety,  preferring  a  strong  soil  rather  than  a  hght  one ;  an  abundant 
beai'er,  ripening  freely  and  keeping  well.  It  succeeds  admirably  upon 
the  quince,  small  trees  producing  very  heavy  crops ;  but,  on  the  pear,  it 
is  more  tardy  in  coming  into  bearing  than  the  d'Aremberg. 

We  have  already  stated  that  one  of  the  principal  objects,  in  selecting 
the  BemTe  d'Aremberg  and  Glout  Morceau  for  this  number,  was  to  make 
a  comparison  of  the  two,  and  point  out  the  means  of  identification,  that 
the  confusion  so  long  existing  might  be  cleai*ed  up.  In  om'  account  of 
the  Beurre  d'Aremberg,  we  described  the  difierence  in  the  growth,  wood, 
and  leaves  of  each ;  and  the  accompanying  vignettes  are  annexed  to  rep- 

[51 


GLOUT   MORCEAU    PEAR. 

resent  more  plainly  the  dissimilarity  of  habit, — so  great  as  to  distinguish 
them  at  the  first  glance.  Our  artist  has  executed  our  drawing  with  great 
fidehty ;  and  a  careful  comparison  of  the  wood  and  leaves  of  the  two  va- 
rieties, will  show  how  much  they  differ  in  these  important  points.  The 
Glout  Morceau  is  more  variable  in  its  form  than  the  Beurre  d'Aremberg, 
but  its  general  shape  is  that  we  have  represented,  which  is  from  a  stand- 
ard tree  upon  the  pear  stock :  frequently  they  are  more  obtuse  and  an- 
gular, with  very  stout  stems,  somewhat  resembhng  the  quince,  especially 
when  grown  upon  the  quince  stock ;  and  our  outhne  engTaving  on  the 
next  page  represents  a  specimen  of  the  latter  character. 

The  Glout  Morceau  was  raised  in  Belgium,  by  Counsellor  Harden- 
pont,  of  Mons,  and  was  sent  to  England,  at  the  same  time  as  the  Bem-re 
d'Aremberg,  in  1820,  by  M.  Parmentier,  of  Enghein.  Mr.  Knight  sent 
it  to  Mr.  Lowell,  in  1832,  under  the  name  of  Colmar  d'Hiver,  and  Mr. 
Manning  received  it  just  afterwards,  from  the  London  Horticultural  So- 
ciety. The  meaning  of  the  name  has  been  a  subject  of  much  conjecture 
and  inquuy ;  and  the  explanation  which  appears  most  reasonable  is  that 
of  Mr.  Thompson,  who  thinks  it  originated  from  the  words  Glout  (or 
Goulu),  sitgar,  and  Morceau,  morsel — ^meaning,  from  its  richness,  sugar 
or  honied  morsel ;  an  appellation  which  it  fully  deserves. 

In  the  Pomologkal  Ilagazine,  (vol.  ii.  p.  83,)  is  a  figure  of  the  Beurre 
d'Aremberg  pear,  but  so  unlike  any  specimens  which  have  come  under 
our  observation,  as  to  lead  us  to  the  supposition  that  it  was  made  from 
the  Glout  Morceau,  by  mistake.  The  wood  is  described  as  clear  yellow- 
ish brown,  while,  in  the  plate,  it  is  dark  olive ;  the  leaves  ai'e  stated  to  be 
nearly  entire,  while  they  are  represented  with  deep  serratm^es ;  the  stem, 
which  is  so  pecuhar  and  obhque  in  the  Beurre  d'Aremberg,  is  long, 
straight,  smooth,  and  deeply  inserted,  in  the  drawing ;  and,  finally,  the 
flavor  is  stated  to  be  "  extraordinary  rich  and  sweet,"  while  Mr.  Thomp- 
son has  very  recently  described  it  as  having  an  "  acidity"  which  some  do 
not  approve.  M.  Poiteau  figures  it,  in  his  Pomologie  Fmngaise,  (vol.  ii. 
pi.  70,)  as  the  BemTe  d'Aremberg;  and  M.  Noisette,  in  the  Jardin Fruit- 
ier, (vol.  iii.  p.  170,)  gives  a  drawing  of  it  under  the  same  name. 

Tree. — ^Vigorous,  branching  off  regularly  from  the  main  stem,  at  right 
angles,  when  the  trees  are  young,  but,  at  the  age  of  four  or  five  years, 
assuming  a  spreading,  nregular,  and  often  declining  habit. 

Wood. — Dark  ohve,  sprinkled  with  distinct,  round,  grayish  specks, 
short-jointed,  with  short,  stout,  crooked  spurs ;  on  its  becoming  older, 
the  bark  assumes  a  very  pecuHai'  grag  appeai-ance ;  buds,  diverging,  broad 
at  the  base,  short,  and  very  pointed;  flower-buds  of  medium  size,  oblong, 
tapering  much  to  the  point,  with  rather  smooth,  brown  scales. 

16] 


GLOUT   MORCEAU   PEAR, 


Leaves. — Broad,  thick,  deep  green,  wavy  at  the  edges,  deeply  and 
sharply  serrated :  petioles  rather  short  and  stout. 

Flowers. — Medium  size,  about  an  inch  in 
diameter,  of  a  beautiful  white,  and  opening 
nearly  flat. 

Fruit. — Lai'ge,  about  three  inches  long  and 
two  and  a  half  in  diameter:  Form,  shghtly 
oblong,  large  and  full  at  the  crown,  suddenly 
contracted  near  the  stem,  and  ending  in  an 
obtuse  point :  Skin,  rough  and  pale  green,  be- 
coming of  a  rich,  waxen  yellow  when  mature, 
russeted  around  the  stem,  with  traces  of  russet  over  the  surface,  inter- 
spersed with  dark  greenish  and  grayish  russet  specks :  Stem,  medium 
length,  about  one  inch,  very  thick,  especially  when  taken  from  the  tree ; 
uneven,  smooth,  pale  russety  brown,  and  obhquely  inserted  in  a  shght 
cavity:  Eye,  medium  size,  open  and  deeply  sunk  in  a  rather  fm-rowed 
basin :  Flesh,  white,  fine,  buttery,  melting  and  very  juicy :  Flavor,  rich, 
sugaiy,  perfumed  and  dehcious :   Core,  lai'ge :    Seeds,  large. 


Ripe  from  December  to  February,  according  to  the  season ;  its  usual 
period,  December. 

17] 


THETA.V  MOA^S  lEOK  IE  CLERC   PEAPv 


Irucrs  oF  ATiwrica  , prate  F 


Drawn  from  Ifatiire  S- CTn'omc  Irfli'T  5^  iSharv  &-  ^'^ 


THE  VAN  MONS  LE  ON  LE  CLERC  PEAR. 

Van  Mons  Le^on  le  Clekc,  Gard.  Mag.,  vol.  xv.,  p  579. 

Poire  de  Boulogne,  1 

Celestin,  \  of  some  French  Collections. 

Louise  Bonne  de  Boulogne,  j 

No  peai*  of  recent  introduction  has  been  heralded 
with  more  praise  than  the  Van  Mons  Leon  le  Clerc. 
Some  writers  have  called  it  the  best  pear  in  exist- 
ence; wliile  others,  among  whom  was  Van  Mons, 
have  given  it  the  highest  rank  among  the  numer- 
ous varieties  which  have  been  produced.  These 
encomiums,  however,  have  not  been  improperly  be- 
stowed, for  its  character  has  been  fully  maintained 
since  its  introduction  to  American  collections,  not- 
withstanding the  last  was  rather  an  unfavorable 
season  for  some  varieties.  It  possesses  the  good 
quahties  of  hai'diness,  productiveness,  and  coming  early  into  bearing; 
and,  notwithstanding  the  very  large  size  of  the  fruit,  it  ripens  off  well, 
attaining  a  rich  and  beautiful  color,  and  comes  in  at  a  desirable  season, 
between  the  late  fall  and  early  winter  varieties,  when  there  is  a  scarcity 
of  first-rate  pears.  Viewing  all  its  properties,  it  may  be  truly  ranked 
among  the  best  which  have  yet  enriched  our  collections. 

The  Van  Mons  Leon  le  Clerc  is  stated  to  have  been  raised  from  seed 
by  M.  Leon  le  Clerc,  of  Laval,  France,  and  a  full  account  of  its  origin 
will  be  found  in  the  Magazine  of  Horticulture,  (vols.  vi.  p.  47,  and  vii.  p. 
285.)  It  was  offered  for  sale,  in  the  faU  of  1838,  by  M.  Langeher,  of 
Jersey,  in  whose  hands  M.  le  Clerc  placed  the  entire  stock.  The  supe- 
riority of  the  specimens  exhibited  before  the  London  Horticultural  Soci- 
ety, and  the  opinion  of  Mr.  Thompson  that  its  quahties  were  of  "first- 
rate  excellence,"  created  a  great  demand  for  the  trees,  which  were 
disposed  of  at  a  guinea  each. 

The  Leon  le  Clerc  flourishes  equally  as  well  upon  the  quince  as  upon 
the  pear,  and  comes  early  into  bearing,  about  as  early  as  WilHams's  Bon 
Chretien.  A  rich,  warm  and  deep  soil  seems  to  be  the  most  favorable  to 
the  growth  of  superior  fruit. 

Tkee. — Moderately  vigorous,  with  upright  and  somewhat  irregular 
branches;  the  bark  on  the  old  wood  assuming,  in  different  places,  a 
dark,  coarse  and  crackled  appearance,  similar  to  that  of  an  oak. 

Wood. — Clear  yellowish  oHve,  rather  short-jointed,  very  smooth  on 
the  young  growth,  and  sprinkled  with  distinct,  slightly  oblong,  grayish 

[9] 


VAN    MONS    LE'ON    LE    CLERC   PEAR. 


white  specks ;  buds,  medium  size,  short,  flattened  and  pointed,  with  rather 
prominent  shoulders :  Flower-buds  long  and  rather  obtuse,  with  loose, 
grajdsh  scales. 

Leaves. — ^Medium  size,  rather  long  and  narrow,  tapering  much  to  the 
point,  nearly  smooth,  bright  green  and  glossy,  with  scarcely  perceptible 
serratures :  petioles  long  and  slender. 

Flowers. — Small;  petals  yellowish  white. 

Fruit. — ^Large,  about  four  and  a  half  inches  long,  and  three  inches 
in  diameter:  Form,  obtuse  pyramidal,  nearly  regular,  largest  about 
the  middle,  tapering  to  a  shghtly  obtuse  point  at  the  stem :  Skin,  fair, 
smooth,  pale  yellow,  becoming  orange  when  mature,  httle  russeted  at  the 
base  of  the  stem,  shghtly  browned  on  the  sunny  side,  and  regulaiiy 
sprinkled  with  numerous  small  russet  specks:  Stem,  medium  length, 
about  one  inch,  moderately  stout,  curved,  and  obhquely  inserted,  httle 
on  one  side,  in  a  very  shallow  cavity:  Eye,  large,  open,  and  rather  deeply 
depressed  in  an  open  and  shghtly  ridged  basin ;  segments  of  the  calyx 
long,  pointed,  and  so  much  reflexed  as  to  he  quite  back  upon  the  fruit : 
Flesh,  yellowish,  fine,  buttery,  melting  and  juicy :  Flavor,  rich,  brisk, 
vinous,  perfumed  and  dehcious :  Core,  medium  size :  Seeds,  large,  veiy 
long  and  pointed. 


BiPE  in  November,  and  is  in  eating  from  four  to  five  weeks. 

[10] 


TPr£  BALDWIN"  APPLE 


Pi'uit?  of  America, Pl.ite   N^' 


DriiM'ii  f'rori!  .Naliiie  &  CIiToiiiu,  Fttli''  by  Sliarp  w  li'oh 


THE  BALDWIN  APPLE. 

Baldwin.     Thatcher's  American  Orchardist,  p.  121. 

Pecker,  1 

Late  Baldwin,  >  of  some  American  Collections. 

Steele's  Red  Winter,  } 

The  Baldwm  is  the  most  populai'  apple  of  New 
England,  and  is  cultivated  to  a  much  gi-eater  ex- 
tent than  any  other  variety.  Several  lai'ge  and 
fine  orchards  are  to  be  found  in  the  vicinity  of 
Boston,  some  of  which  produce  about  one  thou- 
sand barrels  of  fruit  every  bearing  year.  For  ex- 
portation, it  is  much  sought  after;  and  the  lai-ge 
number  of  fifteen  hundi'ed  barrels  have  been  sent 
to  the  East  Indies  in  one  season.  Considering 
the  hardiness,  vigor,  productiveness,  and  adapta- 
tion to  all  soils,  of  the  Baldwin,  and  its  size, 
beauty,  long  keeping  and  superior  flavor,  it  must  be  ranked  among  the 
veiy  finest  apples  which  this  country  has  yet  produced. 

The  Baldwin  originated  in  the  town  of  Wilmington,  in  Middlesex  Coun- 
ty, about  a  century  ago ;  and  the  most  correct  account  of  it  we  have  ever 
read,  appeared  in  the  Magazine  of  Horticulture  for  1835,  (vol.  i.)  The 
original  tree  grew  on  the  farm  of  Mr.  John  Ball :  this  farm  was  situated 
about  three  miles  southeast  of  Lowell:  Mr.  Ball  purchased  the  farm, 
then  wholly  uncultivated,  about  the  yeai'  1740,  and,  not  long  after,  this 
vaiiety  came  up  in  a  lane  leading  from  the  house  to  the  bam.  Its  cul- 
tivation was  confined  to  the  immediate  neighborhood  for  many  years, 
when  the  late  Col.  Baldwin,  of  Woburn,  became  acquainted  with  it.  He 
at  once  perceived  its  great  excellence  and  brought  it  into  notice,  and  fi-om 
him  it  received  its  present  name.  In  1817,  the  original  tree  was  ahve, 
but,  between  that  period  and  1832,  it  disappeared. 

From  Woburn,  the  cultivation  of  this  apple  extended  to  the  adjoining 
towns,  and,  in  West  Cambridge  and  Watertown,  the  orchards  which  were 
planted  were  chiefly  filled  with  Baldwins.  From  the  period  of  its  first 
introduction  to  notice,  it  has  continued  to  increase  in  popularity,  and,  at 
the  present  time,  notwithstanding  the  increase  of  new  sorts,  the  variety 
which  is  in  the  greatest  demand  with  nm-serymen,  as  weU  as  that  which 
is  the  most  sought  after  in  the  market,  is  the  Baldwin. 

The  Baldwin  grows  vigorously  and  forms  a  large  and  handsome  head, 
rather  compact,  unless  judiciously  pruned.  It  appears  adapted  to  all 
soils ;  but  that  which  suits  it  best,  and  in  which  the  finest  and  highest- 
colored  specimens  are  produced,  is  a  strong,  rich  loam. 

nn 


BALDWIN    APPLE. 

Teee. — ^Vigorous,  very  straight,  erect,  and  regularly  branched  when 
young,  as  represented  in  the  vignette,  which  is  from  a  tree  two  yeai's 
budded ;  when  full  grown,  forming  a  large  round  head. 

Wood. — Deep  reddish  chestnut,  stout,  slightly  downy,  rather  long- 
jointed,  and  sprinkled  with  large,  round,  white  specks ;  buds  rather  large, 
with  prominent  shoulders,  broad,  obtuse,  flattened  and  inclining  towards 
the  branch.     Flower-buds  oval,  with  brown  scales,  and  slightly  woolly. 

Leaves. — Lai^ge,  thick,  cordate  at  the  base,  roundish  ovate,  suddenly 
tapering  to  a  point,  doubly  and  rather  obtusely  serrated,  wavy,  and  cmied 
inwards  at  the  edges ;  the  under  side  downy,  with  strong,  reddish  nerves ; 
petioles  stout  and  rather  short;  stipules  medium  length,  hneai\ 

Flowees. — Large  and  showy,  tinged  with  pink 

Feuit. — Large,  about  two  and  a  half  inches  deep,  and  three  brood: 
Form,  roundish,  largest  about  the  middle,  and  naiTowing  little  to  the 
eye :  Skin,  fair,  smooth,  glossy,  bright  yellow  in  the  shade,  but  neai'ly 
covered  with  deep  orange  red,  approaching  to  scarlet,  indistinctly  striped 
with  crimson,  and  covered  with  prominent  grayish  specks,  thickest  near 
the  crown;  blotched  with  russet  in  the  cavity  around  the  stem,  which, 
in  soine  specimens,  extends  in  irregular  tracings  over  the  base  of  the 
fruit:  Stem,  medium  length,  about  three  quai'ters  of  an  inch,  rather 
slender,  curved,  and  obhquely  inserted  in  a  regular  and  moderately  deep 
cavity:  Eye,  medium  size,  closed,  and  sunk  in  a  rather  deep  and  slightly 
plaited  or  furrowed  hollow ;  segments  of  the  calyx  long  ■  and  woolly : 
Flesh,  yellowish,  fine,  crisp  and  tender :  Juice,  abundant,  sugary,  with  a 
delicious  admixtui-e  of  acid,  rich,  brisk,  and  high-flavored:  Core,  medium 
size,  very  close :    Seeds,  rather  lai-ge  and  pointed,  but  mostly  abortive. 


Ripe  in  December,  and  keeps  in  excellent  condition  till  May  or  June 

[12] 


THE  YICOHPTE  EE  SPOEIBERCE  PEAR. 


Prartx  of  AwrrcaPlate  f " 


DraiviitroniFalui'eA  Chronic  Iitfi'i  b)-  SFiarp  &  Son. 


THE  VICOMPTE  DE  SPOELBERCH  PEAR. 


VicoMPTE  DE  Spoelberch.    Revue  des  Revues.    {N.  E.  Farmer,  vol.  x.) 

ViCOMPTE    DK    SpOILBERG,    1 

Despoilberg,  \  of  some  French  Collections. 

Poire  de  Mons,  ^ 

About  the  year  1829,  the  late  Mr.  Manning,  Gen, 
Dearborn,  and  Wm.  Kenrick,  with  the  zeal  which  they 
ever  manifested  in  pomological  science,  opened  a  cor- 
respondence with  Dr.  Van  Mons,  for  the  purpose  of 
securing  some  of  the  new  and  fine  varieties  of  pears 
which  he  had  originated.  Then-  request  for  scions  was 
most  hberally  complied  with,  and,  in  the  spring  of 
1831,  upwards  of  seventy  varieties  were  received,  em- 
bracing, as  Dr.  Van  Mons  stated,  the  sorts  which  pos- 
sessed the  "greatest  merit"  in  his  extensive  collection; 
and,  among  them,  the  Spoelberch.  With  the  scions,  Dr. 
Van  Mons  sent  a  copy  of  his  Pomographie  Belgiqiie  Moderne,  which  con- 
tained Hthographed  figures  of  several  of  his  choicest  seedhngs,  and  also 
several  parts  of  the  Revue  des  Revues,  a  work  in  which  complete  descrip- 
tions of  all  his  best  pears  were  to  be  given  by  himself.  Gen.  Dear- 
born immediately  made  a  translation  of  the  descriptions  of  those  which 
Dr.  Van  Mons  designated  as  the  best,  and  the  Vicompte  de  Spoelberch 
was  one  of  the  number.  In  consequence  of  the  high  character  given  to 
this  variety,  cultivators  were  very  anxious  to  possess  it ;  but  we  beheve, 
until  1845,  it  had  not  fruited  in  any  of  the  collections  around  Boston. 

Unfortunately,  the  first  package  of  scions  received  were  so  long  de- 
layed on  the  passage,  that  nearly  or  quite  all  died.  Later,  a  duphcate 
lot  of  scions  was  forwarded,  but  the  Vicompte  de  Spoelberch  was  one 
among  the  number  which  never  survived.  It  first  fruited  in  oui"  collec- 
tion in  1845,  firom  trees  received  from  Jersey,  and  it  proves  to  be  an  ex- 
ceedingly rich  and  dehcious  pear,  somewhat  of  the  character  of  the  Winter 
Nelis.  It  was  named  in  honor  of  the  Vicompte  de  Spoelberch,  a  mem- 
ber of  the  Botanical  and  AgTicultural  Society  of  Louvain. 

The  Vicompte  de  Spoelberch  is  of  moderately  vigorous  growth,  and 
flourishes  either  upon  the  pear  or  quince  stock.  It  comes  into  bearing 
early,  and  is  a  productive  variety.  Our  specimens  were  from  a  small 
tree  upon  the  quince,' about  four  years  from  the  bud  or  graft. 

Tree. — Moderately  vigorous,  erect,  and  of  rather  compact  habit,  with 
the  ends  of  the  branches  inclining  towards  the  main  stock :  annual 
shoots  rather  stout,  wrinkled,  and  contorted. 

[13] 


t 


VICOMPTE    DE    SPOELBERCH    PEAR. 

Wood. — Yellowish  brown,  stout,  short-jointed,  and  thickly  sprinkled 
mth  grayish  white  specks;  annual  shoots  w^oolly;  buds  large,  short, 
broad,  pointed,  and  flattened :    Flower-buds  large,  oblong-oval. 

Leaves. — Large,  elongate,  pointed,  smooth,  dark  green,  narrower 
towards  the  end  than  at  the  base,  recurved,  and  somewhat  folded,  uTeg- 
ularly  and  rather  obtusely  serrated ;  petioles  short  and  rather  slender. 

FlowePvS. — Medium  size,  very  slightly  cupped;  petals  oblong. 

Fruit. — ^Large,  about  three  inches  long,  and  two  and  a  half  in  diam- 
eter :  Form,  obovate,  full,  and  slightly  flattened  around  the  eye,  swollen 
towards  the  middle,  and  contracted  near  the  stem,  where  it  is  also  a 
little  flattened  :  Skin  fan-,  shghtly  rough,  greenish  yellow,  becoming  of  a 
fine  lemon  yellow  when  mature,  washed  and  marbled,  or  blotched,  with 
purplish  red  on  the  sunny  side,  somewhat  russeted  in  patches  extending 
from  the  stem,  and  covered  with  small,  greenish  brown  specks :  Stem, 
rather  long,  about  one  and  a  half  inches,  stout,  swollen,  curved,  and 
obHquely  attached  to  the  fruit  by  a  fleshy  junction :  Eye,  medium  size, 
and  moderately  sunk  in  a  small  round  basin ;  segments  of  the  calyx  short 
and  stiff",  projecting  :  Flesh,  white,  fine,  buttery,  melting,  and  very  juicy: 
Flavor,  rich,  sprightly,  saccharine,  and  dehcious,  with  a  very  high  per- 
fume :  Core,  medium  size :  Seeds,  medium  size,  dark,  nearly  round. 


Ripe  in  December,  and  keeps  into  Januaiy.     Dr.  Van  Mons  calls  it 

"  decidedly  a  winter  fruit,"  sometimes  keeping  till  spring. 

[14]  • 


THE  WINTL'R  MLLS  PEAPl. 


frriil:,v  c.r  Anir.'rn.'rL,  ['Mil     N' 


iifdmi  I'rnni  f.';iriirc  •''•  ('(fonio  liifi'f  fiy  iSIui'p  &  .Sim 


THE  WINTER  NELIS  PEAR. 


Winter  Nelis.     Pomological  Magazine,  vol.  iii.  pi.  126. 

La  Bonne  Malinoise,  Hort.  Trans,  vol.  v.  p.  408. 

Bonne  de  Malines,   Hort.  Trans,  vol.  iii.  p.  353. 

Beurre'  de  Malines,    1 

MiLANAisE  CuvELiER,    V  Hort.  Soc.  Catalogue,  3d  Ed.  1842. 

Etourneau,  \ 

Nelis  d'Hiver,  of  some  Collections. 

The  Winter  Nelis  deservedly  ranks  among  the 
very  best  winter  pears  which  have  yet  been  pro- 
duced. Though  of  only  medium  size  and  rather 
unprepossessing  appearance,  its  peculiarly  rich, 
sugary,  and  high-flavored  qualities  have  gained 
for  it  a  popularity  smpassed  by  no  other  pear. 
As  a  hardy,  vigorous,  and  productive  tree,  ripen- 
ing its  fruit  freely  and  keeping  well,  it  must  be 
classed  with  the  very  few  first-rate  pears  which 
we  yet  possess.  Mr.  Thompson  remarks,  that 
there  are  few  varieties  "upon  the  merits  of  which 
connoisseurs  do  not  differ ;  but  that  the  Winter  Nelis  is  one  which  all 
agTee  to  be  of  the  highest  excellence." 

This  fine  pear  was  raised  by  the  Chevalier  Nelis,  of  Mechhn,  and  was 
first  introduced  into  English  gardens  by  the  London  Horticultural  So- 
ciety, and  described  and  figured  in  then-  Transactions,  above  quoted,  as 
La  Bonne  Mahnoise ;  but  subsequently  this  name  was  cancelled,  and 
that  of  the  Winter  Nebs  substituted,  in  honor  of  the  originator  of  so 
superior  a  variety.  For  its  first  introduction  to  our  gardens,  we  are  in- 
debted to  the  late  Mr.  Knight,  who  sent  it  to  Mr.  Lowell,  in  1823 ; 
Mr.  Manning  received  it  from  Mr.  Lowell,  and,  from,  the  Pomological 
Garden,  it  has  been  extensively  disseminated. 

The  Winter  Nehs  produces  very  regular  and  good  crops,  and  comes 
into  bearing  the  fourth  or  fifth  year :  it  seems  to  flourish  in  any  situa- 
tion, and  on  hght  soils,  where  some  kinds  do  not  succeed  well,  the  Nelis 
proves  to  be  excellent.     It  does  not  grow  well  upon  the  quince. 

Tree. — ^Vigorous,  irregular  in  its  growth,  some  of  the  branches  bend- 
ing inward  towards  the  main  stem,  while  others  assume  a  stragghng  and 
dechning  habit.  The  old  wood  thickly  fined  with  smah  short  spurs,  as 
shown  in  our  vignette,  which  is  from  a  tree  four  years  from  the  bud  or 
graft.     The  tree  is  also  vei7  late  in  leafing  out  in  spring. 

[15] 


WINTER    NELIS    FEAR. 

Wood. — Dark  brownish  yellow,  slender,  short-jointed,  and  sprinkled 
with  small  grayish  russet  specks ;  annual  shoots  always  curved  at  the 
ends ;  buds  remarkably  prominent,  diverging,  long,  full,  and  sharply 
pointed  :    Flower-buds  medium  size,  oval. 

Leaves. — Medium  size,  very  long  and  narrow,  tapering  to  each  end, 
folded,  shghtly  recurv^ed  on  the  midrib,  without  serratui^es,  and  generally 
pendent ;  petioles  long  and  slender. 

Flowers. — Large;  petals  obovate,  reflexed  at  the  edges,  tapering 
much  to  the  claw. 

Fruit. — Medium  size,  about  two  and  a  half  inches  long,  and  two  and 
a  quarter  in  diameter :  Form,  obovate,  lai'gest  in  the  middle,  rounding 
off  towards  the  eye,  and  contracted  near  the  stem,  where  it  ends  ob- 
tusely :  Skin,  rough,  dull  yellowish  green,  becoming  yellower  when  ma- 
tm-e,  and  nearly  or  quite  covered  with  brownish  russet,  darkest  on  the 
sunny  side,  with  a  few  dark  specks  interspersed  over  the  smface  :  Stem, 
long,  about  one  and  a  quarter  inches,  rather  slender,  largest  at  the  end 
adjoining  the  branch,  smooth,  dai'k  brown,  and  shghtly  sunk  in  a  shallow 
ca\aty :  Eye,  medium  size,  open,  and  moderately  sunk  in  a  round  basin ; 
segments  of  the  calyx  broad  and  pointed :  Flesh,  yellowish  white,  fine, 
melting,  buttery,  and  juicy :  Flavor,  rich,  sugaiy,  highly  perfumed,  and 
dehcious :  Core,  medium  size :  Seeds,  large,  neai'ly  black. 


Ripe  in  December,  and  frequently  keeps  till  February. 

[16] 


THE    SIETJLLE    PI:AR, 


PruttM  of  Ai.K-'TTca  prate  E" 


Drawa  froiiL  Fature   iv  (Tiromo  tilh.^  iy  jliarp  ci  Sou. 


THE   SIEULLE   PEAR. 


SiEULLE.     Bon  Jardinier,  1828  ;    Jardin  Fruitier,  pi.  Ixxix. 

Doyenne'  Sieulle,  Mag.  of  Hort.  vol.  xii.  p.  175. 
Bkurre'  Sieulle,  Hort.  Soc.  Catalogue,  3d  Ed.  1842. 

The  Sieulle,  though  introduced  to  notice  upwards 
of  thirty  years  since,  is  comparatively  a  new  fruit,  and 
does  not  appear  to  have  been  generally  known  to 
European  pomological  writers.  The  first  descriptive 
J  account  of  it  is  given  in  the  Bon  Jardinier.  Noisette 
also  describes  and  figui'es  it  in  his  Jardin  Fruitier. 
Lindley  does  not  mention  it,  but  it  is  enumerated  in  the 
Catalogue  of  the  London  Horticultural  Society  for  1832, 
as  one  of  the  kinds  which  had  been  proved,  and  is 
there  classed  among  those  of  the  first  quality.  It  is 
certainly  somewhat  remai'kable  that  a  variety,  possess- 
ing such  excellent  quahties,  should  not  have  attracted  more  attention, 
and  have  been  more  generally  introduced  into  collections.  Few  pears 
surpass  the  Sieulle.  It  is  of  large  size  and  beautiful  appearance,  having 
a  fair  skin,  and  bright  red  cheek;  and,  though  not  quite  so  melting 
as  the  White  Doyenne,  to  which  it  is  alhed,  it  possesses  the  same  rich, 
sprightly,  and  refreshing  flavor,  comes  in  at  a  more  desirable  season, 
and  keeps  from  four  to  six  weeks. 

This  superior  pear  was  raised  by  M.  Sieulle,  in  the  garden  of  the 
Due  de  Choisel,  of  Praslin,  and  was  first  brought  to  notice  in  1815,  at 
which  period,  or  soon  after,  M.  Noisette  introduced  it  into  his  collection 
at  Paris.  In  1828  or  '29,  the  Messrs.  Prince,  of  Flushing,  introduced 
it  to  their  collection,  and  disseminated  the  trees,  but  we  do  not  learn  of 
its  fruiting  around  Boston  until  1844  or  '45,  when  fine  specimens  were 
produced  by  several  cultivators.  It  thrives  well  either  upon  the  quince 
or  pear  stock,  but  the  finest  specimens  we  have  yet  seen  were  gi'own 
upon  the  quince.  Our  painting  is  from  a  beautiful  pear,  received  from 
Mr.  G.  B.  Fowler,  of  Plymouth,  last  season,  whose  tree,  trained  en  que- 
nouille,  bears  abundantly  every  year.  We  have  also  received  it  from  the 
fine  collection  of  J.  P.  Gushing,  Esq.,  of  Watertown,  which  contains  all 
the  choice  pears  to  be  found.  On  espahers,  in  his  garden,  very  large 
and  beautiful  specimens  are  produced. 

Teee. — ^Vigorous,  upright,  and  rather  compact,  having  much  of  the 
habit  of  the  White  Doyenne ;  branches  horizontal  at  first,  but  afterwards 
bending  upwards,  and  very  erect. 

[17] 


SIEULLE    PEAR. 


Wood. — Brownish  olive,  moderately  stout,  rather  long-jointed,  smooth, 
and  regularly  speckled  with  large,  grayish  white  specks;  buds  rather 
prominent,  short,  full,  and  pointed :    Flower-buds  obovate. 

Leaves. — Medium  size,  ovate,  acuminate,  hght  gTeen,  waved  on  the 
margin,  and  very  finely  and  regularly  serrated ;  petioles  very  long  and 
slender. 

Flowers. — Medium  size,  clear  white ;  petals  obovate,  and  regulai^ly 
cupped. 

Fruit. — Large,  about  two  and  a  half  inches  long,  and  two  and  a  half 
in  diameter :  Form,  roundish,  little  irregnilar,  sometimes  depressed,  and 
tapering  slightly  towards  the  stem :  Skin,  fair,  smooth,  dull  yellow  and 
pale  green,  becoming  very  broadly  shaded  and  marbled  with  bright  red 
on  the  sunny  side,  and  regularly  covered  with  large,  reddish  russet 
specks,  thickest  where  exposed:  Stem,  medium  length,  about  three 
quarters  of  an  inch,  very  stout,  straight,  smooth,  and  rather  deeply  sunk 
in  a  cavity  formed  by  a  swollen  lip  or  projection  on  one  side :  Eye,  me- 
dium size,  open,  and  slightly  depressed  in  a  shallow  basin ;  segments  of 
the  calyx  broad  and  reflexed :  Flesh,  white,  fine,  melting,  and  very 
juicy :  Flavor,  rich,  saccharine,  vinous,  refreshing,  perfumed,  and  excel- 
lent :    Core,  large  :    Seeds,  large,  dark  brown. 


J 


Ripe  in  November,  and  keeps  till  Januaiy. 

[18] 


/ 


%.:■ 


THE  NORTHEET^"   SPY  APPLE 


Pnirls  o!"' Amerrca  Pfafe  ^° 


Drawn  Iro/n  ITaiare  FuCRromo  Ljili"^  fj^SiiarpS   Son 


THE  NORTHERN  SPY  APPLE. 

Northern  Spy.     Magazine  of  Horticulture,  vol.  x.  p.  2T5. 

For  man}^  years,  there  have  been  no  very  remarkable 
additions  to  our  varieties  of  late-keeping  winter  apples.  The 
Baldwin,  which  has  so  long  been  the  favorite,  and  justly 
held  its  place  at  the  head,  seems  to  have  been  one  of  those 
productions  which  combine  all  that  nature  is  capable  of  be- 
stowing on  the  apple,  and  to  excel  it,  or  even  equal  it,  is 
sufficient  to  give  a  new  variety  the  very  highest  merit.  Of 
this  character  is  the  Northern  Spy:  in  our  estimation,  it  is 
surpassed  by  no  other  fruit;  and,  if  its  qualities  for  produc- 
tiveness should  prove  equal  to  the  Baldwin,  it  will  dispute 
the  palm  with  that  esteemed  and  popular  variety.  It  is  one 
of  the  most  beautiful  apples ;  having  a  rich,  deep  crimson  skin,  with 
purplish  stripes,  and  covered  with  a  soft  bloom,  hke  the  Red  Astrachan. 
In  its  keeping- qualities,  it  is  superior  to  the  Baldwin;  and  although  its 
flesh  is  remarkably  tender  and  juicy,  it  keeps  perfectly  sound,  and  retains 
all  its  freshness,  till  June. 

The  Northern  Spy  was  raised  in  the  town  of  East  Bloomfield,  N.  Y., 
nearly  fifty  years  ago,  from  seeds  carried  from  Connecticut.  The  origi- 
nal tree  was  set  out  in  the  orchard  of  Heman  Chapin,  of  that  town,  and 
suckers  were  taken  from  it  by  Roswell  Humphrey,  who  first  raised  the 
fruit,  the  parent  tree  having  died.  For  a  long  period,  the  variety  was 
wholly  confined  to  the  locahty  where  it  was  I'aised,  and  it  was  not  until 
1840  or  '41,  that  it  first  attracted  the  attention  of  cultivators :  at  that 
time,  some  very  fine  specimens  of  apples  were  seen  in  Rochester,  as  late 
as  May,  and,  on  inquiry,  they  proved  to  be  the  Northern  Spy,  an  en- 
thely  new  and  remarkable  seedhng  variety.  A  fuU  account  of  its  history 
and  origin  will  be  found  in  the  Magazine  of  Horticulture  for  1847,  vol. 
xiii.  pp.  72,  104. 

Much  has  been  said  of  the  productiveness  of  the  Spy,  some  alleging 
that  only  a  portion  of  the  fruit  is  large  and  fair,  and  suitable  for  market, 
while  others  state  that,  in  good  soils  and  situations,  it  produces  as  good 
an  average  crop  as  other  varieties.  It  bears  regularly  every  year,  and 
many  of  the  specimens  measure  twelve  inches  in  circumference.  The 
tree  is  of  upright  and  rather  compact  gTowth,  and  probably  needs  a  care- 
ful and  judicious  pruning.  If  this  is  attended  to,  they  will  undoubtedly 
produce  both  large  and  perfect  fruit. 

[19] 


NORTHERN    SPY    APPLE. 

Tree. — ^Very  vigorous,  upright,  and  veiy  regular,  as  represented  in 
our  vignette,  which  is  from  a  tree  three  years  grafted;  when  old,  form- 
ing a  handsome  head. 

Wood. — Dark  reddish  chestnut,  rather  slender,  short-jointed,  and 
thickly  covered  with  veiy  prominent,  round,  grayish  specks ;  buds  very 
small,  short,  and  flattened  :    Flower-buds  oval. 

Leaves. — Medium  size,  ovate-oblong,  rich  glossy  green,  tapering  reg- 
ularly to  the  point,  with  one  side  of  the  base  longer  than  the  other ; 
margins  wavy,  with  very  irregular,  rather  shai'p,  and  moderately  deep  ser- 
ratm^es  ;  petioles  rather  short  and  slender. 

Flowers. — Medium  size,  tinged  with  pink. 

Fruit. — Large,  about  two  and  a  half  inches  deep,  and  three  and  a 
half  broad :  Form,  roundish-conical,  fiat  and  broad  at  the  base,  tapering 
much  towards  the  crown,  which  is  small :  Skin,  fair,  smooth,  yellow  on 
the  shady  side,  but  neai'ly  covered  with  bright  glossy  red  and  distinct 
stripes  of  rich  purplish  crimson,  extending  nearly  to  the  eye ;  often  hav- 
ing a  blotch  of  russet  ai'ound  the  stem,  marked  with  scattered  yellow 
specks,  and  partially  covered  with  a  thin  white  bloom :  Stem,  short, 
about  half  an  inch  in  length,  rather  slender,  and  very  deeply  inserted  in 
a  large,  very  wide,  open,  cavity :  Eye,  small,  and  rather  deeply  sunk  in 
a  medium  sized,  somewhat  ribbed,  and  abruptly  depressed  hollow  :  Flesh, 
yellowish  white,  fine,  crisp,  and  veiy  tender :  Juice,  plentiful  and  brisk, 
of  a  rich  sub-acid,  possessing  a  pecuHai'ly  dehcious  aromatic  flavor: 
Core,  medium  size,  and  rather  open. 


Ripe  in  January,  and  keeps  perfectly  sound  till  June. 

[20] 


'HE  SWJ\}JS    OJiAli^GE  PEAR. 


Tiutl  s  .£  Ai^x^x  Ic  I.  PI  a.T  e  l^T? 


:)raW7v  fi.Tm    I^Jaho-e  &    G]ut,th.(.  litKr  ^by  3Ji.a^ji.&.  St 


THE  SWAN'S  ORANGE  PEAR. 

Swan's  Orange.    Genesee  Farmer,  vol.  vii.  p.  25. 

Onondaga,  Horticulturist,  vol.  i.  p.  322. 

Onondaga  Seedling,  of  some  Collections  in  Western  New  York. 

fNo  pear  of  recent  introduction  can  claim  so  high  a 
rank  as  the  Swan's  Orange.  Possessing  all  the  hardy 
and  vigorous  qualities  of  our  hardiest  native  varieties, 
the  fruit  is  not  only  of  the  lai'gest  size,  but  unsurpassed 
in  its  beauty,  and  unequalled  in  excellence.  The  Van 
Mons  Leon  le  Clerc  has  obtained,  and  justly,  a  high 
reputation,  and  has  been  designated  as  the  "  best  pear 
in  the  world;"  yet  Swan's  Orange,  considered  in  all  its 
quahties,  far  surpasses  it ;  and,  if  that  epithet  belongs 
to  any  variety,  it  is  to  the  last  named  pear. 
In  the  Magazine  of  Horticulture,  (vol.  xiii.  p.  243,) 
we  have  given  a  full  account  of  this  fine  fruit,  in  which  its  history  has 
been  traced  back  to  1806,  at  which  period  scions  were  carried  from 
Farmington,  Conn.,  by  Mr.  Henry  Case,  of  Onondaga,  N.  Y.  In  1808, 
Mr.  Case  removed  his  tree  to  Liverpool,  where  he  then  resided,  but  it 
died  in  1823.  Previous  to  its  death,  however,  scions  had  been  disti'ib- 
uted;  and,  among  those  who  received  them,  was  Dea.  Joseph  Swan,  of 
Onondaga  Hollow.  About  ten  years  ago,  Mr.  Swan's  son,  who  resided 
in  Rochester,  carried  some  of  the  pears  to  that  city  for  exhibition,  and, 
from  its  great  beauty  as  well  as  superior  quality,  the  Horticultural  Soci- 
ety, in  compliment  to  Mr.  Swan,  called  it  Swan's  Orange,  its  origin  then 
being  wholly  unknown. 

It  was  not,  however,  until  within  a  very  few  years,  that  its  excellence 
became  well  known  around  Rochester,  and  more  recent  still  that  cultiva- 
tors have  generally  become  acquainted  with  it.  Last  autumn,  some 
beautiful  specimens  were  sent  us  from  Rochester,  the  largest  of  which 
measured  twelve  inches  in  circumference,  and  weighed  thirteen  ounces. 

The  whole  aspect  of  the  tree  denotes  vigor  and  health  :  it  gi'ows  well 
upon  either  the  pear  or  quince  stock. 

Tree. — ^Very  vigorous,  upright  in  its  growth,  forming  a  handsome 
head ;  on  young  trees  the  lateral  shoots  are  horizontal.  Our  vignette 
is  from  a  tree  grafted  in  1843,  now  nine  feet  high,  and  bearing  fruit. 

Wood. — Clear  olive,  stout,  rather  short-jointed,  and  dotted  with  large, 
grayish  specks ;   old  wood  dark  olive ;  buds  large,  long,  tapering  to  the 
point,  cUverging,  with  prominent  shoulders  :   Flower-buds  medium  size. 
Leaves. — Large,  oblong,  tapering  to  the  end,  thick,  deep  green,  re- 

[21] 


SWAN'S    ORANGE    PEAR. 


curved  on  the  midrib,  little  wavy,  partially  folded,  with  prominent  nerves, 
and  coarse,  rather  deep  serratm'es ;  petioles  medium  length,  stout. 

Flowers. — ^Medium  size ;  petals  yellowish  white,  ohovate,  flat. 

Fruit. — Large,  about  four  and  a  half  inches  long,  and  three  and  a 
half  in  diameter :  Form,  oblong  obovate,  httle  uneven  and  irregular,  or 
Bon  Chretien-shaped;  largest  in  the  middle,  narrowing  to  the  crown, 
which  is  small,  and  tapering  to  the  stem,  near  which,  on  one  side,  it  is 
suddenly  contracted :  Skin,  veiy  fair,  smooth,  greenish  yellow,  but  be- 
coming of  bright  yellow  when  matm^e,  leaving  a  few  traces  of  green ; 
smoothly  russeted  around  the  eye,  faintly  tinged  with  blush  on  the  sunny 
side,  and  regularly  covered  with  large,  round,  russet  specks :  Stem, 
rather  short,  about  three  quarters  of  an  inch,  moderately  stout,  grayish 
brown,  with  white  specks,  shghtly  fleshy  at  the  base,  curved,  and  ob- 
liquely inserted  in  a  very  shallow,  contracted  cavity,  with  a  swollen  lip  or 
projection  on  one  side :  Eye,  medium  size,  closed,  and  rather  deeply 
sunk  in  a  large,  round,  smooth  basin ;  segments  of  the  calyx  broad, 
fleshy,  and  partially  reflexed :  Flesh,  white,  fine,  very  melting,  buttery 
and  juicy :  Flavor,  rich,  sugaiy,  sprightly,  vinous  and  dehcious,  with  a 
most  agreeable  and  high  perfume  :  Core,  small,  very  close  :  Seeds,  re- 
markably small,  and  very  dark. 


Ripe  in  October,  and  will  keep  from  three  to  four  weeks. 


[22] 


THE    SWEET    MOI."T^IOE_ENCr    OHERRY. 


Ti-idlJ  of l-nifiiriPTa.le  JST' 


Ura.'wrL  frmn  HxtuTfe  &.  CnTtrtno  liik-  iy   33iorB  &.  Sr 


THE  SWEET  MONTMORENCY  CHERRY. 

Sweet  Montmorency.     Magazine  of  Horticulture^  vol.  xii.  p.  344. 

Allen's  Favorite,  of  some  Nursery  Collections. 

The  number  of  American  varieties  of  cherries  is  yearly  increasing, 
and  we  may  soon  expect  to  find  the  principal  kinds,  in  general  cultiva- 
tion, our  native  vaiieties.  Much  improvement,  however,  we  hope  yet  to 
see  effected  in  this  fine  fruit.  The  late  Mr.  Knight,  President  of  the 
London  Horticultural  Society,  succeeded  in  producing  several  new  sorts, 
by  the  process  of  cross-fertilization,  which  have  held  a  high  reputation ; 
but,  since  the  origin  of  his  seedhngs,  less  attention  seems  to  have  been 
given  to  the  production  of  new  cherries  than  other  fruits. 

The  principal  American  varieties,  of  which  we  have  several  of  great 
merit,  have  been  accidental  productions,  and  the  Sweet  Montmorency 
is  one  of  the  number.  The  earliest  notice  we  have  of  it  is  that  given 
by  the  late  Mr.  Manning,  in  his  Synopsis  of  Forty-four  varieties,  in  the 
Magazine  of  Horticulture^  (vol.  viii.  p.  281,)  which  he  had  collected  to- 
gether during  many  years,  and  produced  from  seed,  and  which  he  had 
fruited  and  proved  in  his  Pomological  Garden  at  Salem.  Mr.  Manning 
gave  so  favorable  an  account  of  this  variety  that  we  immediately  pro- 
cured it;  and,  from  trees  budded  in  1842,  we  had  a  small  crop,  the 
present  year,  for  the  first  time. 

The  Sweet  Montmorency  originated  in  the  garden  of  Mr.  J.  F.  Allen, 
in  Chestnut  street,  Salem.  It  was  an  accidental  seedling,  which  sprung 
up  with  others  about  the  year  1831  or  1832.  In  1834,  several  of  these 
seedhngs  were  planted  out,  and,  in  1836  or  1837,  they  came  into  bear- 
ing. Mr.  Manning  saw  the  fruit,  and  was  so  much  pleased  with  it  that 
he  named  it  the  Sweet  Montmorency,  from  the  supposition  that  it  sprung 
from  a  seed  of  the  common  Montmorency  cherry,  an  acid  fruit.  It  was 
tlie  only  tree  which  proved  worthy  of  cultivation. 

The  original  tree  is  growing  in  Mr.  Allen's  garden,  and,  since  it  first 
began  to  bear,  it  has  not  failed  to  ripen  a  fine  crop  of  fruit  every  season. 
It  is  scarcely  ever  injured  by  weather  which  usually  cracks  and  injures 
most  varieties.  It  is  one  of  the  latest  sweet  cherries,  ripening  at  the 
same  time  as  the  Late  Duke,  and  possesses  the  good  quahty  of  hanging 
long  upon  the  tree  after  it  is  mature,  and  also  of  keeping  some  time 
after  it  has  been  gathered  and  placed  in  the  fruit  room.  One  pecuHarity 
of  the  Sweet  Montmorency  is,  that,  soon  after  it  begins  to  color,  it  be- 
comes of  a  fine  red,  and,  by  many  cultivators,  would  be  considered  quite 

[23] 


SWEET  MONTMORENCY  CHERRY. 

ripe.  In  this  state,  however,  it  yet  has  a  bitter  taste  ;  but,  as  soon  as  it 
becomes  deeply  colored,  and  assumes  a  mottled  appearance,  the  bitter- 
ness passes  away,  and  it  becomes  perfectly  sweet  and  dehcious.  It  is  a 
remarkably  productive  variety ;  on  a  small  forked  branch,  a  foot  long, 
we  have  counted  nearly  one  hundred  cherries. 

We  have  not  given  any  vignette  of  the  habit  of  growth  of  the  Sweet 
Montmorency:  the  numerous  varieties  of  the  cherry  have  so  great  a  re- 
semblance in  general  habit,  that  engi-avings  would  be  of  no  gi'eat  value, 
only  in  some  particular  sorts,  which  have  a  distinctive  character. 

Tree. — Very  vigorous,  somewhat  spreading,  with  erect,  stout,  annual 
shoots,  similar  to  the  Tartarian,  but  with  the  lateral  branches  more 
diverging. 

"^^ooD. — Strong,  rather  short-jointed,  reddish  brown,  httle  dotted  with 
russet,  and  covered  with  a  grayish  epidermis ;  buds  long,  shortly  pointed. 

Leaves. — Medium  size,  ovate  oblong,  acuminate,  largest  about  the 
middle,  tapering  to  the  point;  coarsely  and  rather  deeply  serrated,  and 
shghtly  folded  at  the  edge :  petioles  about  two  inches  in  length,  stout, 
with  two  large  reniform  glands  placed  just  at  the  base  of  the  leaf. 

Flowers. — MecUum  size;  petals  narrow;  style  and  stamens  about 
equal. 

Fruit. — Rather  small,  nearly  round,  little  flattened  at  both  ends,  with 
a  shallow  suture  on  one  side,  and  an  indented  point  at  the  apex :  Skin, 
pale  amber  in  the  shade,  of  a  deep  orange  red  in  the  sun,  becoming 
darker  when  fully  ripe,  and  mottled  with  yellow :  Stem,  rather  short, 
about  an  inch  in  length,  moderately  slender,  and  inserted  in  a  very  shal- 
low hollow  :  Flesh,  yellowish,  very  tender  and  melting,  and  shghtly  ad- 
hering to  the  stone  :  Juice,  plentiful,  rich,  sweet,  high  flavored  and 
dehcious  :    Stone,  small,  round. 

Ripe  the  last  of  July  and  beginning  of  August. 

[24] 


THE  SOATXYS   SEEDlMa  ST.HAV\j3ERHY: 


B-llIIs  3f  ^  V ,  ^  ■■  •  w  r  p  V,  t  p  "W5  . 


T3T^LW^^  f r o tt  Iv itur e  *^  Clirc)Tnol-ri.\^L""  Sliai-p  &,5ini 


THE  HOVEY'S  SEEDLING  STRAWBERRY. 

Hovey's  Seedling.     Magazine  of  Horticulture,  vol.  vi.  p.  284. 

The  first,  really  great  improvement  in  the  strawberry  was  made  by 
Mr.  Keens,  of  Islewortli,  near  London,  about  the  year  1820,  in  the 
production  of  the  vaiiety  so  well  known  as  Keens'  Seedling.  The  late 
Mr.  Knight  and  Mr.  Keens  pursued  their  experiments  in  raising  new 
varieties  about  the  same  period ;  but  Mr.  Knight  was  not  so  successful 
as  Mr.  Keens :  he  raised  several  varieties,  among  them  the  Downton 
and  Elton,  once  very  good  sorts,  but  long  since  neglected  in  consequence 
of  the  superior  quahty  of  Keens'  Seedling.  Very  recently,  Mr.  Myatt, 
of  Deptford,  near  London,  has  succeeded  in  raising  some  varieties  which 
have  proved  valuable  in  England,  but,  in  our  climate,  they  are  inferior  to 
our  American  seedlings. 

Soon  after  tlie  introduction  of  Keens'  Seedling  into  this  country,  about 
the  year  1829,  we  added  it  to  our  collection,  which,  at  that  time,  contained 
all  the  fine  sorts  which  were  to  be  obtained.  A  fondness  for  the  culti- 
vation of  the  strawberry  had  induced  us  to  collect  every  variety,  which 
came  to  our  knowledge,  as  soon  as  offered  for  sale.  Keens'  Seedhng 
and  Wilmot's  Superb  were  the  most  noted,  and  they  were  added  with 
the  expectation  that  they  would  so  far  excel  all  others,  as  to  discard  the 
larger  proportion  of  them  from  cultivation.  But  after  the  experience  of 
three  or  four  years,  to  our  great  disappointment,  we  found  that  it  was 
quite  impossible  to  secure  a  crop  :  the  vines  were  either  bmnt  up  by 
the  summer  heat,  or  destroyed  by  the  winter  cold.  This  was  in  1832, 
and  our  collection  then  contained  the  Downton,  Methven  Scarlet,  Melon, 
Bostock,  Grove  End  Scarlet,  Southborough,  Knevet's  Pine,  Mulberry, 
&c.  &c.  Yet,  out  of  the  whole  of  these,  we  never  could  calculate  upon 
a  full  crop ;  and  we  came  to  the  conclusion  that  none  of  them  possessed 
sufficient  good  quahties  to  render  them  profitable  or  desirable  for  ordi- 
naiy  cultivation.  With  this  view,  we  thought  it  an  object  to  try  experi- 
ments in  the  gTowth  of  new  varieties  from  seed,  in  order  to  procure  such 
as  should  possess  the  great  merits  of  hardiness,  productiveness,  size, 
flavor,  and  beauty  combined ;  and,  though  we  made  but  a  single  trial, 
our  expectations  were  fully  realized  in  the  production  of  the  Seedhng  and 
the  Boston  Pine. 

In  the  summer  of  1832,  we  began  to  prepare  the  plants  from  which 
we  intended  to  select  the  seed  ;  this  was  done  by  cutting  off  the  runners 
during  the  season,  in  order  to  have  them  as  strong  as  possible.  When 
these  plants  came  into  flower,  in  1833,  the  several  sorts  were  properly 

[25] 


HOVEY'S    SEEDLING    STRAWBERRY. 

fertilized,  and,  when  the  berries  were  mature,  they  were  gathered,  the 
seeds  washed  out,  and  put  away  in  bags.  In  Februaiy,  1834,  the  seeds 
were  planted  in  boxes  in  the  greenhouse,  and  the  young  plants  removed 
to  the  open  ground  in  June.  In  1835,  the  plants  produced  some  fruit, 
and,  in  1836,  they  came  into  fuU  bearing.  The  beds  were  then  carefully 
looked  over,  and  the  qualities  of  more  than  thu'ty  sorts  noted  down : 
among  them  was  the  Seedling,  but  the  berries  of  this  were  so  remark- 
able, that  it  was  at  once  selected  from  the  others  and  set  out  by  itself. 
The  remaining  kinds  were  planted  out  for  further  trial,  and  the  old  beds 
dug  up  and  destroyed.  The  single  plant  made  only  twelve  runners  the 
first  year ;  these  were  removed  to  a  bed  twelve  feet  long,  setting  them  a 
foot  apart,  and  during  the  season  the  young  runners  covered  the  ground. 
In  1838,  it  produced  one  of  the  most  remarkable  crops  of  remarkable 
strawberries  we  ever  saw. 

Under  the  most  ordinary  cultivation,  this  variety  produces  a  fine  crop 
of  large,  handsome  fruit.  But  it  is  absolutely  necessary  that  the  plants 
should  be  near  some  staminate  variety,  that  the  fertilization  may  be 
complete  ;  otherwise,  a  veiy  small  crop  will  be  the  result.  For  this  pur- 
pose, we  use  only  the  Boston  Pine,  setting  out  alternate  beds  of  each. 

Vines. — ^Veiy  vigorous,  more  so  than  any  other  variety,  except  the 
Boston  Pine,  perfectly  hardy,  forming  numerous  runners. 

Leaves. — Large;  leaflets  roundish,  generally  convex,  obtusely  ser- 
rated, with  about  twenty  serratures ;  surface  rather  smooth,  deep  bi'ill- 
iant  glossy  green,  and  rarely  ever  spotted  with  brown ;  petioles  short ; 
leaf- stalks  upright,  medium  length,  moderately  strong. 

Flowers. — Rather  small,  veiy  regular  in  form  ;  /^'"'^'^^^rf 
petals  roundish,  slightly  imbricated  and  cupped;  sta- 
mens very  short  and  imperfect,  deficient  in  anthers ; 
calyx  very  small,  finely  divided,  and  quite  reflexed; 
scapes  moderately  strong,  about  the  same  length  as 
the  leaf-stalks,  elevating  the  fruit  from  the  ground  ;  pe- 
duncles rather  long  and  slender.  Every  flower,  when 
properly  fertilized,  is  succeeded  by  a  perfect  beriy.  Our  engraving 
represents  the  exact  size  and  form  of  the  flower. 

Fruit. — Very  large,  often  measuring  five  and  a  half  inches  in  circum- 
ference, roundish  ovate,  shghtly  conical,  with  a  short  neck,  never  cox- 
comb-shaped, even  in  the  largest  berries  :  Color,  dark  rich  shining  red, 
paler  when  grown  in  the  shade  :  Seeds,  dark,  and  imbedded  in  a  smaU 
cavity  :  Flesh,  scarlet,  firm,  nearly  solid,  abouncUng  with  a  most  agree- 
able acid,  and  exceedingly  dehcious  and  high-flavored  juice. 

PiirE  about  a  week  after  the  Boston  Pine,  and  continues  in  perfection 
durmg  the  whole  strawberry  season. 

[2G] 


^^ 


TKE  BOSTCKr  PETE  5TTlA:WSEBi^ 


■Friiiji.s  of  A.nn.P.Tica-Pla.lel'T- 


DrawiLl'roinJNaTtLU' t   (^  G lu otii o  llfhr 3jv  Slxaj'^  uBa-^- 


THE  BOSTON  PINE  STRAWBERRY. 

Boston  Pine.     Magazine  of  Horticulture,  vol.  xi.  p.  290. 

Since  the  production  of  the  Hovey's  Seedhng  and  Boston  Pine, 
thousands  of  plants  have  been  raised  from  seed,  by  amateur  cultivators 
and  nurserymen  in  various  pai'ts  of  the  country,  although,  before  theii- 
origin,  we  are  not  aware  of  the  growth  of  one  American  strawberry  of 
any  value.  Indeed,  the  strawberry  is  as  easily  raised  from  seed  as  any 
other  plant,  and  with  the  certainty  of  producing  veiy  good  varieties. 
The  French  cultivators  raise  the  Alpine,  strawbeny  in  this  way,  as  an 
annual,  the  plants  bearing  a  fine  crop  the  first  year. 

But,  in  the  production  of  new  varieties  of  the  strawberry,  it  is  impor- 
tant that  they  should  possess  some  quahties  superior  to  those  akeady 
known,  in  order  to  render  them  worthy  the  attention  of  the  cultivator : 
merely  as  seedhngs,  they  are  of  little  value.  There  are  many  quahties 
which  are  requisite  to  the  chai'acter  of  a  first-rate  fruit ;  and  the  mere 
possession  of  a  portion  of  them,  without  the  others,  will  fail  to  give  any 
variety  a  high  rank  for  general  cultivation.  To  combine  the  greatest 
number  of  these  good  properties  was  our  object  in  the  growth  of  new 
kinds,  and  we  consequently  rejected  all  but  two  of  the  many  hundred 
seedhngs  which  we  produced. 

In  our  description  of  Hovey's  Seedling,  we  have  stated  that,  besides 
that  variety,  we  noted  down  upwards  of  thnty  other  plants,  which  pos- 
sessed excellent  qualities,  and  appeared  deserving  of  further  trial.  Our 
expectations  had  been  fully  realized  in  the  production  of  the  former  va- 
riety, yet  some  of  the  others  were  remarkably  fine,  and  from  them  we 
thought  one  or  two  valuable  varieties  might  be  obtained.  In  the  spring 
of  1838,  six  or  eight  of  these  varieties  were  planted  out  in  a  bed  by 
themselves,  and,  during  the  season,  made  a  fine  growth.  In  1839,  they 
bore  a  fine  crop :  they  were  then  carefully  looked  over  again :  three 
plants  were  now  selected,  and  the  remainder  of  them  dug  up.  In  1841, 
they  had  covered  a  good-sized  bed,  and  produced  an  abundant  crop  of 
fruit.  All  these  would  have  been  called  excellent  sorts,  but  we  only 
saved  one,  which,  from  its  earliness,  size,  beauty,  exquisite  flavor,  abun- 
dant product,  and  hardiness,  appeared  distinct  from  any  kind  in  cultiva- 
tion.    This  was  the  Boston  Pine. 

It  has  always  been  a  source  of  regret  to  us,  that  our  labels  should 
have  been  so  displaced,  from  the  effects  of  frost  in  throwing  them  out 
of  the  ground,  that  we  could  not  ascertain,  with  certainty,  the  parent- 

[27] 


BOSTON    PINE    STRAWBERRY 


age  of  oui'two  seedlings.    The  following  is  a  copy  of  the  various  crosses, 
as  taken  from  our  manuscript  joui'nal  of  1833  : — 

1.  Methven  Scarlet,  impregnated  with  Keens'  Seedling. 

2.  Methven  Scaiiet,  unpregnated  with  the  Melon. 

3.  Mulberry,  impregnated  with  Keens'  Seeching. 

4.  MulbeiTy,  impregnated  with  Keens'  Seedhng  and  Melon. 

5.  Southborough,  impregnated  with  the  Prolific  Hautbois. 

6.  Grove  End  Scailet,  impregnated  with  Keens'  Seedhng. 

We  have  always  supposed  the  Seedhng  originated  either  from  No.  1 
or  No.  4,  and  the  Boston  Pine  from  No.  6,  as  the  latter  combines  the 
eai'hness  of  the  Grove  End  Scaiiet  and  the  size  of  Keens'  Seedhng. 

The  Boston  Pine  should  receive  good  cultivation  to  have  the  fruit  in  the 
finest  condition.  If  the  plants  ai-e  allowed  to  run  together,  the  produce 
will  not  be  haK  a  crop.  The  soil  should  be  good,  and  there  should  be 
a  space  of  at  least  a  foot  between  the  rows.  Each  plant  thi-ows  up  from 
six  to  ten  stems,  and,  if  the  roots  do  not  find  sufficient  nomishment, 
many  of  the  benies  will  not  fill  up  and  attain  then-  proper  size.  Well 
gi'own,  the  plants  are  hterally  covered  T\ith  fruit. 

Vines. — Exceedingly  vigorous,  rather  more  so  than  Hovey's  Seedling ; 
runners  numerous,  and  sti'onger  than  those  of  the  latter  named  variety. 

Leaates. — Large ;  leaflets  ovate,  tapering  much  to  the  base,  generaUy 
concave  or  pai'tially  folded,  coai'sely,  deeply  and  sharply  serrated,  num- 
bering about  sixteen  seiTatm-es ;  pale  dull  green,  with  prominent  nerves, 
and  occasionally  spotted  with  brown :  petioles  rather  long,  which  give 
the  leaflets  a  loose,  spreading  appeai-ance,  compai'ed  with  Hovey's 
Seedhng:   leaf-stalks  upright  and  sti'ong,  with  horizontal  hairs. 

Flowers. — ^^ledium  size,  regnilai'  in  form;  petals 
roundish,  httle  imbricated  and  concave ;  stamens  me- 
dium length,  stout,  with  numerous  lai'ge  anthers,  al-  ^--^^ 
ways  perfect  and  abounding  in  pohen;  cal}'x  rather  |=- 
small,  spreading,  and  pai'tially  reflexed ;  scapes  strong, 
upright,  rather  compact,  elevating  the  fruit  from  the 
ground,  and  as  long  as  the  leaf-stalks,  producing  from 
eight  to  sixteen  berries.;    peduncles  short  and  stout. 

Feuit. — ^\'"ery  large,  roundish,  or  very  slightly  conical,  always  regiilai' 
in  form,  measuring  from  fom'  to  four  and  a  half  inches  in  cu'cumference  : 
Color,  deep  rich  sliining  red  :  Seeds,  yeUow,  but  very  shghtly  imbedded  : 
Flesh,  pale  scarlet,  fine  grained,  buttery,  and  sohd,  veiy  juicy,  sweet, 
and  rich,  with  a  brisk,  high,  and  dehcious  flavor. 

PiiPE  about  a  week  before  Hovey's  Seedhng,  at  the  same  time  as  the 
Old  Scaiiet  or  Eaiiy  Yu'ginia,  and  continues  a  long  time  in  bearing. 

[28] 


T KE:  Y,M\rT  C RAWT  OKID    TEA C H , 


P|„t.^|9 


Dicuw-rufioTrLl^aiuTf'^'  '"':T""^i,o  lii-k?- i u  S-k.u'T.' 


THE  EARLY  CRAWFORD  PEACH. 

Eakly  Ceawford.     American  Orchardist,  3cl  Ed.  1841. 

Crawford's  Early  Melocoton,  Fruits  and  Fruit  Trees  of  America. 
Crawford's  Early,  of  some  Collections. 

The  Early  Crawford  peach  stands  preeminent  among  the  great  num- 
ber of  seedhngs  v/liich  have  been  produced  by  the  zeal  and  perseverance 
of  American  cultivators.  Notwithstanding  very  good  seedling  varieties 
may  be  calculated  upon  with  considerable  certainty,  if  pains  are  taken  in 
the  selection  of  the  seeds,  it  is  no  very  easy  task  to  produce  one  which 
shall  contain  so  many  fine  qualities,  and  take  so  high  a  rank,  as  the 
variety  now  under  notice.  Its  remarkable  beauty  and  very  large  size — 
its  earliness  and  productiveness — its  rich  color  and  fine  form — as  well 
as  its  melting  flesh  and  luscious  flavor,  place  it  first  among  the  yellow- 
fleshed  peaches. 

The  Early  Crawford  was  oiiginated  by  William  Crawford,  Esq.,  of 
Middletown,  New  Jersey,  but  a  few  years  since,  and  was  first  described 
by  Mr.  Kenrick,  in  the  American  Orchardist.  It  is  esteemed  in  New 
Jersey  as  the  very  best  of  all  the  early  peaches,  and  one  of  the  most 
productive  and  profitable  for  extensive  cultivation. 

Peach  trees  so  much  resemble  each  other  in  then'  shape,  as  well  as 
habit  of  growth,  that  sketches  of  the  trees  would  not  possess  any  gi-eat 
value  in  the  identification  of  kinds.  The  form  of  the  fruit,  of  a  larger 
part  of  the  numerous  varieties,  is  so  similar,  that  outline  engravings 
would,  also,  be  of  little  use  for  the  same  object.  We  shall,  therefore, 
omit  these  in  our  descriptions  of  peaches,  and  look  to  the  leaves  for 
peculiarities,  which  are  invariable,  and  without  recourse  to  which  it 
would  be  almost  impossible  to  identify  any  particular  variety.  These 
peculiarities  are  the  glands,  then*  for7n,  or  then"  entke  absence,  and  are 
divided  into  three  classes,  as  follows  : — 

Class  1.  Leaves  deeply  and  doubly  serrated,  without  glands. (a) 
Class  2.  Leaves  crenate  or  serrulate,  with  round  or  globose  glands. (&) 
Class  3.  Leaves  crenate  orserrulate,withirregularorreniform glands. (c) 
The  blossoms  also  form  a  very  distinguishing  feature  of  peaches,  and, 
though  not  so  constant,  or  so  much  to  be  relied  upon,  as  the  leaves,  they 
greatly  assist  in  the  labor  of  determining  varieties.     Duhamel  had  four 
classes  of  flowers,  while  Lindley  reduces  them  to  three, — large,  medium, 
and  small.     But  it  requires  nice  observation  and  much  practice  to  dis- 
tinguish accurately  which  are  the  medium-sized,  and  we  therefore  admit 

[29] 


EARLY    CRAWFORD    PEACH. 


only  two  sections,  viz :  1st.  Large  flowers,  always  red  in  the  centre,  and 
pale  on  the  margin  ;  and  ^d.  Small  flowers,  darkly  shaded  on  the  margin. 

A  third  and  important  sub- division  is  made  in  regard  to  the  stone : 
1.  Free-stone  peaches ;    2.  Chng-stone  peaches. 

This  classification  was  begun  by  Duhamel  and  Miller,  and  improved 
upon  by  subsequent  writers ;  but  it  was  brought  nearest  to  perfection 
by  the  Count  Lelieur  and  George  Lindley. 


With  the  distinctions  which  we  have  here  made,  and  which  will 
always  be  fully  noted  in  our  descriptions,  in  connection  with  our  colored 
plates,  every  observing  pomologist  or  cultivator  will  soon  be  able  to 
identify,  with  perfect  accuracy,  any  particular  kind,  and  we  may  confi- 
dently hope  that  the  confusion  now  existing  in  the  nomenclature  of 
peaches  may,  ere  long,  be  cleared  up. 

We  now  complete  our  account  of  the  Early  Crawford  : — 

Leaves. — Rather  large  and  long,  crenated,  with  globose  glands. 

Flowers. — Small. 

Fruit. — Large,  about  three  inches  broad,  and  three  and  a  half  long : 
Form,  roundish  oblong,  compressed  slightly  on  the  sides,  one  half  a 
little  lai'ger  than  the  other,  with  a  broad,  deep  cavity  at  the  base,  and 
narrowing  towards  the  apex ;  suture  rather  shallow,  extending  half 
round,  and  terminating  in  a  small  prominent  point :  Skin,  deep  yellow 
in  the  shade,  rather  downy,  broadly  shaded  with  rich  deep  red  in  the 
sun,  with  some  mottlings,  and  numerous  small  crimson  dots,  extending 
to  the  shaded  side :  Flesh,  deep  yellow,  melting,  and  shghtly  rayed  with 
red  at  the  stone,  from  which  it  separates  freely :  Juice,  abundant,  rich, 
sweet,  and  delicious  :  Stone,  large,  oblong,  acute  at  the  apex,  not  deeply 
furrowed. 

Ripe  the  last  of  August  and  beginning  of  September. 

[30] 


THE  D  OTE  ^^tTK  B  OUIJ  SOCK    P  EAR  . 

I'riLuts  of  Amebic  ^.  rut  £l\P    .  nDiawi^f-roTnlL^Littf  &^CXrf,^..  iiUJ  hijSlxaj-y  ^  S  o.. 


THE  DOYENNE'  BOUSSOCK  PEAR. 


scribed  as  follows 


Doyenne'  Boussock.     Magazine  of  Horticulture,  vol.  xiii.  p.  68. 

Doyenne'  Boussock  Nouvelle,  American  Orckardisl,  3d  Ed. 
Doyenne'  Broussach,  of  some  French  Collections. 

It  is  somewhat  remarkable  that  a  pear,  pos- 
sessing the  excellent  qualities  of  the  Doyenne 
Boussock,  should  not  have  had  a  more  extended 
reputation,  or  have  been  better  known  to  pomol- 
ogists.  Our  first  knowledge  of  it  was  derived 
from  the  American  Orchardist,  where  it  was  briefly 
noticed,  and  first  made  known  to  American  col- 
lections, by  Mr.  Kenrick,  on  his  return  from 
Europe,  in  the  spring  of  1841.  In  a  subsequent 
edition  of  the  Orchardist,  it  was  more  fully  de- 
-"  New  and  large  ;  of  superior  excellence  ;  ripening 
at  Paris  in  November."  (4th  Ed.  p.  101.)  From  this  favorable  notice, 
we  were  induced  to  add  the  variety  to  our  collection ;  and  our  trees  hav- 
ing produced  fine  specimens  the  last  two  years,  we  are  enabled  to  state 
that  it  fully  equals  the  character  ascribed  to  it  by  Mr.  Kenrick.  It  is 
not  only  a  very  large  and  beautiful  fruit,  as  our  plate  represents,  but  in 
quality  it  ranks  with  the  best  of  our  autumn  pears,  having  much  of  the 
character  of  that  old  favorite,  the  White  Doyenne. 

The  late  Mr.  Manning  received  a  variety  under  the  name  of  Doyenne 
Boussock,  {Mag.  of  Hart.,  viii.  p.  50.)  wiiich  proved  to  be  the  Doyenne 
gris,  but  subsequently  he  obtained  and  fruited  the  true  one.  It  is 
somewhat  singular,  however,  that  among  trees  purchased  at  auction  in 
Boston,  which  had  been  received  from  France,  the  true  Doyenne  Bous- 
sock has  been  discovered  in  three  or  four  coUections ;  and  the  beauty 
and  size  of  the  specimens  have  surprised  pomologists,  who  were  quite 
unacquainted  with  such  a  variety. 

The  Doyenne  Boussock  is  very  large,  some  of  the  specimens  having 
the  obtuse  form  and  irregular  surface  of  the  Duchesse  d'Angouleme,  but 
generally  it  is  of  regular  form.  The  tree  grows  freely  either  on  the  pear 
or  quince,  and  comes  early  into  bearing,  about  the  third  or  fourth  year. 
Tree. — Vigorous,  of  a  somewhat  spreading,  though  generally  upright, 
habit,  the  branches  being  horizontal  at  first,  but  making  a  long  curve 
upwards,  as  our  vignette  represents. 

Wood. — Clear  yellowish  brown,  sparsely  dotted  with  large  pale  brown 
specks,  very  stout,  and  rather  short-jointed ;  old  wood  dark  yellowish 

[  -1 1 


DOYENNE'    BOUSSOCK    PEAR. 

brown ;  buds  large,  full,  shortly  pointed,  diverging,  with  veiy  prominent 
shoulders  :  Flower-buds  often  terminal  on  the  long  annual  shoots,  me- 
dium size,  obtusely  oval. 

Leaves. — Large,  roundish  obovate,  somewhat  cordate  at  the  base, 
tapering  to  the  end,  thick,  deep  green,  nearly  flat,  recurved  on  the  mid- 
rib, with  rather  prominent  nerves,  very  shghtly  and  obtusely  serrated ; 
petioles  rather  short  and  stout.  In  the  autumn,  the  foliage  assumes  a 
deep  tinge  of  red. 

Flowers. — Large  ;  petals  roundish,  cupped ;  clusters  compact. 

Fruit. — Large,  about  three  and  a  half  inches  long,  and  three  inches 
in  diameter :  Form,  obtusely  obovate,  nearly  regular,  large  and  full  at 
the  crown,  and  tapering  little  to  the  stem,  where  it  is  very  obtuse  : 
Skin,  fair,  lemon  yellow  when  matm'e,  shaded  with  bright  crimson  in  the 
sun,  somewhat  traced  with  russet,  and  regularly  dotted  all  over  with 
large,  prominent,  russet  specks :  Stem,  short,  about  half  an  inch  in 
length,  stout,  straight,  wrinkled  and  fleshy  at  the  base,  and  moderately 
inserted  in  a  large,  shallow  cavity :  Eye,  medium  size,  open,  and  little 
sunk  in  a  moderately  deep,  open  basin ;  segments  of  the  calyx  short, 
round:  Flesh,  yellowish  white,  rather  coarse,  melting,  and  very  juicy: 
Flavor,  rich,  saccharine,  sprightly,  vinous,  perfumed,  and  excellent:  Core, 
medium  size  :    Seeds,  slender,  long,  almost  black,  and  mostly  abortive. 


Ripe  in  October,  and  keeps  well  for  three  or  four  weeks. 

[32] 


T^II'I    TTSOlyJ  PEAE_. 


Paii.xts  ol"ATn.ea:-L.ca-  T  Ute  N? 


DrawiLfr  0~fru-N  liijLre  (i^ClxTrrnxc  litii.  Ijy  loJiarli  (?iJioTi-. 


THE  TYSON  PEAR. 

ft 

Tyson.     Magazine  of  Horticulture,  vol.  xii.  p.  434. 

The  Tyson  pear,  though  of  very  recent  introduction 
to  notice,  has  justly  been  placed  among  the  best  pears 
which  our  country  has  yet  produced.  Nearly,  if  not 
quite,  equalling  the  Seckel  in  the  rich,  spicy  aroma 
which  distinguishes  that  delicious  variety,  it  is  of 
larger  size,  with  a  more  melting  flesh,  and  comes  in 
at  an  early  season,  just  before  the  Williams's  Bon 
Chretien,  when  we  have  but  few  fine  pears.  It  is 
also  a  most  vigorous  grower,  exceedingly  hardy,  and 
an  abundant  and  very  regular  beai-er. 
The  Tyson  pear  originated  in  Jenkintown,  near  Philadelphia,  on  the 
farm  of  Mr.  Jonathan  Tyson.  It  sprang  up  in  a  hedge  ;  and  about  the 
year  1794,  the  tree,  then  an  inch  or  more  in  diameter,  was  removed  to 
a  more  favorable  situation.  Five  or  six  years  after  this,  it  began  to 
produce  fruit,  which  proved  so  good  that  several  trees  were  then  grafted 
with  it.  Suckers  were  also  taken  from  the  original  tree,  which  produced 
the  same  fruit,  thus  showing  its  seedling  origin.  The  original  tree  now 
stands  in  the  village  of  Jenkintown,  and,  according  to  a  communication 
to  the  Massachusetts  Horticultural  Society,  from  Dr.  Brinkle,  of  Phila- 
delphia, who  measured  the  tree  last  spring,  the  trunk,  at  two  feet  above 
the  ground,  was  six  feet  in  circumference. 

This  fine  variety  was  introduced  into  the  vicinity  of  Boston  about  the 
year  1837,  or  1838,  by  the  late  Dr.  Mease,  of  Philadelphia,  and  first 
fruited  in  1842,  in  the  garden  of  the  late  Wm.  Oliver,  Esq.,  of  Dorches- 
ter, and  our  drawing  is  from  specimens  from  this  tree,  now  quite  large, 
and  in  the  possession  of  Mr.  J.  H.  AVelch. 

The  Tyson  is  somewhat  variable  in  form,  as  will  be  seen  by  our  two 
outline  engravings :  often  the  stem  end  is  much  elongated,  so  as  to  give 
it  a  cala.bash  shape ;  several  specimens  have  been  received  from  Mr. 
Manning,  all  of  which  partake  of  this  character.  The  vigorous  habit  of 
the  tree  probably  prevents  its  fruiting  as  early  as  some  varieties ;  but  it 
generally  conies  into  bearing  the  fourth  or  fifth  year.  Whether  it  will 
succeed  upon  the  quince  has  not  yet  been  ascertained. 

Tree. — ^\^igorous,  erect  and  upright,  of  very  regular,  pyramidal  form  ; 
branches  numerous,  quite  erect,  and  thickly  clothed  with  short  spurs. 

Wood. — Dull  reddish  brown,  sprinkled  with  whitish  specks,  not  very 
stout,  and  short-jointed ;  old  wood   somewhat  mottled  or  clouded  with 


TYSON    PEAR. 

yellowish  brown  ;  buds  medium  size,  round,  tapeiing  to  a  point,  diverging, 
with  rather  prominent  shoulders  :    Flower-buds  medium  size,  obovate. 

Leaves. — Medium  size,  ovate,  tapering  to  each  end,  deep  glossy 
green,  httle  waved  on  the  margin,  and  finely  and  regularly  serrated; 
petioles  medium  length,  moderately  stout. 

Floavees. — Small ;  petals  oblong,  cupped,  with  a  rather  long  claw. 

Fruit. — Medium  size,  about  two  and  a  half  inches  long,  and  two 
inches  in  diameter :  Form,  p}Tamidal,  but  rather  variable,  sometimes  of 
a  calabash  form,  rounded  at  the  crown,  and  regularly  tapering  into  the 
stem  :  Skin,  fair,  nearly  smooth,  dull  yellow,  brightly  shaded  with  red 
on  the  sunny  side,  somewhat  russeted,  and  irregulai'ly  covered  with 
black  specks :  Stem,  long,  about  one  and  a  half  inches,  moderately 
stout,  curved,  and  obliquely  attached  to  the  fruit  by  a  fleshy  junction, 
often  much  swollen  on  one  side  :  Eye,  medium  size,  open,  and  slightly 
sunk  in  a  round,  very  shallow,  basin ;  segments  of  the  calyx  short : 
Flesh,  white,  fine,  melting,  and  very  juicy :  Flavor,  rich,  very  sugary, 
and  delicious,  with  a  high,  aromatic  perfume,  to  which  we  are  at  a  loss 
to  give  a  nauie  :    Core,  small :    Seeds,  small,  plump,  brown. 


Ripe  the  last  of  August  and  beginning  of  September. 

rati 


THE    REU^ASTK/vaHATxr  .AJ^Pi£ 


t'uj.e  :n 


X)ia  wTL  fxoTiT  JNTs-ltu-e  &<.   CaTOTiiu  lith.  iif  B  Ilsj  >  ik  S  on- 


THE  RED  ASTRACHAN  APPLE. 

Red  Astrachan.     Pomological  Magazine,  vol.  iii.  pi.  123. 

If  a  fruit  should  be  entitled  to  the  attention  of  cultiva- 
tors for  its  beauty  alone,  the  Red  Astrachan,  among  our 
great  number  of  varieties,  would  bear  off  the  palm.  It  has 
not  only  a  rich,  deep  crimson,  skin,  often  heightened  by  the 
peculiar  abruptness  of  the  coloring  from  the  sunny  to  the 
shaded  side,  but  it  is  covered  with  a  soft  bloom,  as  beauti- 
ful as  that  of  a  plum.  Its  fine  appearance,  however,  is  not 
its  only  recommendation ;  for,  although  not  quite  equalling 
the  Early  Harvest,  which  ripens  at  about  the  same  season, 
it  is  an  excellent  apple,  and  one  without  which  no  collection 
can  be  complete. 

It  was  first  introduced  into  England,  from  Sweden,  about  the  year 
1816,  and  fruited  in  the  garden  of  Mr.  Atkinson,  at  Grove  End,  near 
London,  in  1820,  at  which  period  it  was  exhibited  before  the  London 
Horticultural  Society,  and  noticed  in  their  Transactions,  (vol.  iv.)  Its 
beauty  as  well  as  excellence  commended  it  to  the  notice  of  cultivators,  and 
it  was  very  generally  disseminated.  At  what  time  it  was  introduced  into 
this  country  we  have  no  precise  information.  Though  in  many  collec- 
tions of  fruit,  it  is  by  no  means  extensively  cultivated,  and  we  believe 
that  it  has  not  yet  been  so  abundantly  raised  as  tb  be  found  in  our  mar- 
kets, only  in  exceedingly  small  quantities. 

It  is  a  hardy  and  exceedingly  vigorous  variety,  admu'ably  adapted  for 
dwarf  trees,  which,  when  loaded  with  fruit,  have  a  very  showy  appear- 
ance. It  comes  into  bearing  rather  early,  young  and  thrifty  trees  often 
producing  fruit  the  fourth  or  fifth  year.  The  fruit  should  be  gathered 
as  soon  as  ripe,  for,  if  allowed  to  hang  upon  the  tree,  it  soon  becomes 
mealy. 

Tree. — Vigorous,  upright,  and  regular  in  growth,  forming  a  handsome 
and  rather  compact  head ;  young  trees  very  erect,  with  short  spurs  on 
the  main  stem  :  our  vignette  is  from  a  tree  two  years  from  the  bud. 

Wood. — Clear  reddish  chestnut,  sprinkled  with  distinct  whitish  specks, 
stout,  rather  short-jointed,  pubescent  at  the  ends ;  buds  large,  broad, 
with  rather  stout  shoulders,  and  somewhat  flattened :  Flower-buds  oval. 
Leaves. — ^Medium  size,  roundish  oblong,  wavy  on  the  margin,  shortly 
acuminate,  rather  deeply  and  obtusely  serrated;  petioles  of  medium 
length,  and  moderately  stout ;  stipules  narrow. 
Flowers. — Medium  size. 

[.13] 


KED    ASTRACHAX    APPLE. 

Feuit. — Large,  about  three  inches  broad,  and  two  and  a  half  deep  : 
Form,  roundish,  flattened  at  the  base,  and  narrowing  little  towards  the 
eye  :  Skin,  veiy  fair,  smooth,  rich  brilhant  crimson  on  the  sunny  side, 
paler  in  the  shade,  though  occasionally  httle  greenish,  sometimes  rus- 
seted  around  the  stem,  dotted  with  large  yellow  specks,  and  covered  with 
a  thin  whitish  bloom :  Stem,  short,  about  half  an  inch  in  length,  rather 
stout,  straight,  and  moderately  inserted  in  a  broad,  rather  shallow  basin  : 
Eye,  rather  large,  partially  closed,  and  slightly  depressed  in  a  broad, 
shallow,  and  somewhat  ridged  basin  :  Flesh,  white,  with  occasional  stains 
of  pink,  fine,  crisp,  and  tender  :  Juice,  tolerably  abundant,  subacid  and 
good :    Core,  lai-ge,  rather  close  :    Seeds,  small,  ovate. 


Ripe  from  the  middle  of  August  to  the  beginning  of  September. 

[36] 


TliE   LAIE  DTJKE    CHERRY 


fmfs  o£  Am  eric  a  Plate  Tl" 


Di-awiL  from  "RcrliiL-e  &  CRromo  IllMLv   W  SIutlv 


THE  LATE  DUKE  CHERRY. 

Late  Duke.     Pomological  Magazine,  vol.  i.  pi.  45. 

Cerise  Anglaise  Tardive,  Hort.  Soc.  Catalogue,  3d  Ed.  1842, 

The  oiigiu  of  this  fine  late  cherry  is  unknown.  It  was  received  from 
Paris,  by  the  London  Horticultural  Society,  and  first  produced  fruit  in 
their  garden  about  the  year  1827  or  1828;  subsequent  to  which  it  was 
figured  in  the  Pomological  Magazine,  above  quoted.  The  authors  of  that 
work  state,  that,  though  "  this  cherry  is  only  known  to  us  through 
French  gardeners,  yet  its  name  is  evidence  of  its  English  origin;" 
but,  up  to  that  time,  they  had  not  been  able  to  find  it  in  any  other 
collection  than  that  of  the  society. 

Switzer  and  Hill,  old  writers  of  authority,  (the  same  authors  observe,) 
mention  a  Late  May  Duke  or  Late  Duke  cherry,  which  has  been  sup- 
posed to  be  the  variety  under  notice ;  but  these  names,  though  at  that 
period  to  be  found  in  numerous  catalogues,  were  applied  to  trees  in  no 
respect  different  from  the  original  May  Duke ;  and,  after  a  trial  of  all 
the  numerous  varieties,  collected  from  all  sources,  in  the  society's  garden, 
the  name  of  the  Late  Duke  was  given  to  this  cherry  as  being  perfectly 
appropriate. 

Lindley,  in  the  Guide  to  the  Orchard,  in  his  description  of  the  Late 
Duke,  observes  that  it  has  great  affinity  to  the  Arch  Duke ;  and  Thomp- 
son, in  a  Synopsis  of  all  the  varieties  cultivated  in  the  garden  of  the 
society,  pubhshed  in  the  Transactions,  (vol.  viii.  p.  248,)  states  that  the 
"  Arch  Duke  may  not  be  found  to  be  different  when  obtained  correct, 
but  that  hitherto  the  May  Duke  liad  been  received  for  it."  Mr.  Thomp- 
son had  not  probably  had  an  opportunity  of  seeing  the  Arch  Duke,  for 
it  is  quite  a  different  variety,  and,  when  once  seen  in  fruit,  could  not 
be  confounded  with  the  Late  Duke.  In  the  last  edition  of  the  Catalogue 
of  the  society,  (1842,)  it  is  made  a  distinct  cherry. 

Every  late  cherry  must  prove  a  valuable  acquisition  to  this  fine  fruit ; 
of  this  character  is  the  Late  Duke.  It  is  not  only  of  very  large  size,  of  a 
beautiful  color,  and  an  abundant  bearer,  but,  in  excellence,  it  is  nearly  or 
quite  equal  to  the  May  Duke,  once  the  most  popular  sort.  These 
qualities,  sufficient  in  themselves  to  render  any  variety  valuable,  are 
greatly  enhanced  by  the  prolonged  season  which  the  Late  Duke  gives 
to  the  cherry. 

All  the  cherries  called  Dukes  have  a  peculiar  upright  or  fastigiate 

[37] 


LATE    DUKE    CHERRY. 

habit,  quite  different  from  other  kinds,  and  they  may  readily  be  detected 
by  then'  more  slender,  short-jointed  shoots,  and  their  erect  and  compact 
growth.  Accompanying  a  description  of  the  May  Duke,  which  we  intend 
to  give  hereafter,  we  shall  present  a  vignette,  showing  the  habit  of  this 
class. 

The  fruit  of  the  Late  Duke  is  usually  borne  in  pairs,  or  threes,  on  a 
short  peduncle  about  a  quarter  of  an  inch  in  length. 

Tree. — ^Very  vigorous,  upright,  and  compact  in  habit;  little  more 
spreading  than  the  May  Duke,  with  rather  slender  shoots. 

Wood. — Moderately  strong,  short-jointed,  yellowish  on  the  shaded 
side,  and  yellowish  brown  on  the  other,  distinctly  dotted  with  large 
whitish,  horizontal  specks,  and  partially  covered  with  a  grayish  epider- 
mis ;  buds  prominent. 

Leaves. — Large,  thick,  obovate,  broadest  near  the  point,  tapering 
to  the  base ;  shortly  and  sharply  acuminate,  irregularly  and  obtusely 
serrated,  slightly  recurved  on  the  midrib,  and  somewhat  folded ;  upper 
surface  deep  green,  yellowish  gTeen  beneath;  petioles  rather  short, 
about  three  fourths  of  an  inch  in  length,  stout,  reddish,  and  without 
glands. 

Flowers. — Large,  opening  a  week  later  than  the  May  Duke ;  petals 
broad  and  cupped ;  style  and  stamens  about  equal. 

Fruit. — Large,  one  and  an  eighth  of  an  inch  in  diameter,  roundish 
heart-shape,  with  a  shght  suture  on  one  side :  Skin,  rich  deep  shining 
red  when  mature :  Stem,  long,  about  one  and  a  half  inches,  slender, 
and  rather  deeply  inserted  in  a  shallow  cavity :  Flesh,  pale  amber  color, 
tender,  and  slightly  adhering  to  the  stone :  Juice,  abundant  and  rich, 
subacid,  similar  to  the  May  Duke  :  Stone,  medium  size,  roundish  ovate, 
compressed. 

BiPE  the  last  of  July  and  beginning  of  August. 

138] 


TlIE    LOUISi;   BONInIE  T}E    JEPSEY  PJ5AR. 


Prmts  of  .^ImeT-ica,  Plate  N" 


Dj-awjifi-oaaiJature  &  Chroip.o   i.\ih^  1i\-  'W.  S'p. 


THE  LOUISE  BONNE  OF  JERSEY  PEAR. 

Louise  Bonne  of  Jeesey.     Hort.  See.  Catalogue,  3d  Ed.  1842. 

Louise  Bonne  d'Avranches,  1 

Beurre'  ou  Bonne  Louise  Auradore,    v  Hort.  Soc.  Cat.  3d  Ed.  1842. 

William  the  Fourth,  ^ 

Bergamot  d'Avranches,    ?    ^  ■n^       i   /-.  n    .- 

„  ^  ^   }  ot  some  r  rench  Collections. 

JroiRE  DE  Jersey,  ^ 

The  Louise  Bonne  of  Jersey  is  one  of  the  finest  pears 
which  has  been  recently  introduced,  and  it  will  undoubt- 
edly become  as  popular  a  variety  as  the  now  widely  dis- 
seminated, and  justly  esteemed,  WiUiams's  Bon  Chretien. 
It  has  not  only  the  qualities  of  size,  beauty,  productiveness, 
and  keeping  weU,  but  it  is  of  the  most  hardy  character ; 
and,  according  to  Mr.  Thompson,  "  more  than  rivals  the 
Marie  Louise,"  one  of  the  richest  pears,  even  in  the  climate 
of  England.  So  far  as  it  has  been  proved  here,  after 
several  years'  experience,  it  can  be  recommended  as  an 
indispensable  addition  to  even  the  smallest  collection. 
The  Louise  Bonne  of  Jersey  is,  without  much  doubt,  a  French  pear. 
The  London  Horticultural  Society  first  received  it  from  the  Island  of 
Jersey,  in  1820,  and  so  named  it  to  distinguish  it  from  the  old  Louise 
Bonne  of  pomologists.  According,  however,  to  French  writers,  it  was 
originated  at  Avranches,  in  1788,  by  M.  de  Longueval,  and  its  original 
name  was  Beurre  de  Longueval ;  but  as  it  was  somewhat  extensively 
disseminated  under  the  name  of  Louise  Bonne  d Avranches,  that  be- 
came its  popular  title  among  French  cultivators,  and  one  which  it 
ought  to  retain.  Under  this  name  we  found  it  cultivated  in  all  the 
principal  nm^series  around  Paris,  in  the  autumn  of  1844. 

Few  varieties  of  the  pear  combine  all  the  good  characteristics  of  this. 
It  is  admu'ably  adapted  for  cultivation  as  a  pyramidal  tree,  or  for  growing 
en  quenouille.  It  has,  naturally,  a  very  erect  and  regular  habit,  and,  even 
without  any  pruning,  forms  a  beautiful-shaped  tree.  It  succeeds  per- 
fectly upon  the  quince,  bearing  very  young,  and  producing  abundant  crops. 
Tree. — ^\^igorous,  of  an  erect  and  upright  habit,  the  branches  at  first 
shghtly  diverging,  but  afterwards  erect. 

Wood. — Dull  brownish  oHve,  shghtly  reddish  on  the  sunny  side, 
dotted  with  whitish  specks,  moderately  stout,  and  rather  long-jointed ; 
annual  growth  long,  with  but  few  lateral  shoots;  old  wood  grayish 
brown ;  buds  medium  size,  rather  long,  inclined  towards  the  branch, 
and  rather  shai-ply  pointed :  Flower-buds  medium  size. 

[39] 


LOUISE    BONNE    OF   JERSEY    PEAR. 

Leaves. — ^Rather  small,  oblong  oval,  slightly  acuminate,  nearly  flat, 
rather  coarsely  and  obtusely  serrated ;  petioles  slender,  and  about  an 
inch  in  length. 

Flowers. — Large ;  petals  roundish,  thick,  and  finely  cupped. 

Fruit. — Large,  about  three  and  a  quarter  inches  long,  and  two  and 
a  half  in  diameter  :  Form,  pyramidal,  nearly  regular,  occasionally  a  little 
angular,  large  at  the  crown,  and  gradually  tapering  to  the  stem,  near 
which  there  is  a  slight  contraction :  Skin,  fair,  smooth,  yellowish  green, 
becoming  yellower  when  mature,  very  broadly  suffused  with  bright  glossy 
red  on  the  sunny  side,  which  shades  off  abruptly,  the  surface  being  cov- 
ered with  large,  grayish  russet  specks,  each  speck  rayed  or  margined 
with  red :  Stem,  medium  length,  about  an  inch  long,  stout,  smooth, 
pale  brown,  with  a  few  grayish  specks,  often,  in  large  specimens,  fleshy, 
swollen,  and  slightly  wrinkled  at  its  junction  with  the  fruit,  and  forced 
into  an  oblique  direction  by  a  projection  on  one  side :  Eye,  medium 
size,  open,  and  moderately  sunk  in  an  open,  furrowed  cavity;  segments 
of  the  calyx  medium  length,  stiff,  projecting,  rounded  :  Flesh,  yeUowish 
white,  fine,  melting,  buttery,  and  exceedingly  juicy  :  Flavor,  rich,  brisk, 
agreeably  perfumed  and  dehcious :  Core,  medium  size  :  Seeds,  medium 
size,  light  brown. 


EiPE  in  October,  and  keeps  well  for  four  or  five  weeks. 

[40] 


THE  BELLE   LTJCRATIVE   PEAR 


Fruits    of  AmeErcQ,  Plate  N' 


Drawa  Erora  NafuLii   $<  Cfiromo  IcITl''-  iy   W.  SKarp 


THE  BELLE  LUCRATIVE  PEAR. 


Belle  Luceative.     Lindley's  Guide  to  the  Orchard. 


FONDANTE    d'AuTOMNE, 

Beurre'  Lucrative,  ^ 

Bergamotte  Lucrative,  ( 


Hort.  Soc.  Cat.  3d  Ed.  1842. 
Fruits  and  Fruit  Trees  of  America. 

of  some  French  Collections. 


Among  our  early  autumn  pears,  which  stand  preem- 
inent for  their  high  and  dehcious  flavor,  the  Belle 
Lucrative  maintains  a  place  second  only  to  the  Seckel. 
It  has  not  quite  the  spiciness  of  the  latter  variety,  but, 
possessing  all  its  other  excellences,  it  more  than  makes 
up  for  tliis  deficiency  in  the  superior  size  of  the  fruit. 
As  a  hai'dy  and  vigorous  tree,  and  an  early  and  abun- 
dant bearer,  it  must  be  ranked  as  one  of  the  very  best 
pears  yet  added  to  our  collections. 

The  Belle  Lucrative  first  fruited  in  this  country  in  the 
Pomological  Garden  at  Salem,  in  1835  or  1836,  and  the 
late  Mr.  Manning  gave  a  brief  account  of  it  in  the  Magazine  of  Horti- 
cidture  for  1837,  (vol.  iii.  p.  15.)  It  is  supposed  to  be  of  Belgian  origin. 
It  Avas  first  brought  to  England  by  the  late  Mr.  Braddick,  who  received 
the  scions  from  M.  Stoffels,  of  Mahnes,  and  it  was  probably  originated 
by  that  pomologist.  Through  Mr.  Braddick's  liberahty,  scions  were  dis- 
tributed among  all  the  principal  nurserymen  around  London,  and  it  soon 
became  generally  introduced. 

By  some  error  of  the  Catalogue  of  the  London  Horticultural  Society, 
the  Belle  Lucrative  is  described  as  a  "crisp,  second-rate  pear;"  and 
this  has  induced  some  wiiters  to  adopt  the  name  of  Fondante  dAutomne, 
under  which  name  it  was  also  described.  Mr.  Lindley,  however,  whose 
work  appeared  before  the  Catalogue,  gave  an  accurate  description  of  it, 
from  fruit  grown  in  the  society's  garden,  under  the  name  of  Belle  Lu- 
crative ;  and  it  has  since  been  ascertained,  by  Mr.  Thompson,  that  the 
oiiginal  description  under  this  name  was  incorrect. 

The  Belle  Lucrative  is  a  free  and  vigorous  grower,  and  succeeds  well 
upon  either  the  quince  or  pear,  and  is  well  adapted  for  a  pyramidal  or 
dwarf  tree ;  even  upon  the  latter  stock,  by  judicious  pruning,  young 
trees  may  be  brought  into  bearing  very  early. 

Tkee. — ^Vigorous,  upright  in  habit,  the  longest  and  most  vigorous 
branches  inclining  towards  the  main  stem. 

[41] 


BELLE    LUCRATIVE    PEAR. 

Wood. — Yellowish,  sparsely  dotted  with  whitish  specks,  rather  stout 
and  short-jointed;  old  wood  dull  yellow,  somewhat  mottled  with  grayish 
olive ;  buds  large,  full,  sharply  pointed,  diverging,  with  rather  promi- 
nent shoulders  :    Flower-buds  medium  size. 

Leaves. — ^Medium  size,  oblong-oval,  tapering  to  the  point,  much 
waved  at  the  edges,  deep  glossy  green,  dehcately  nerved,  and  regularly 
and  finely  serrated ;  petioles  slender,  and  nearly  two  inches  long. 

Flowers. — Medium  size ;  petals  roundish  oblong,  cupped. 

Fruit. — Medium  size,  about  three  inches  long  and  three  inches  in 
diameter :  Form,  roundish  obovate,  somewhat  variable  in  shape,  full  at 
the  crown,  and  regularly  tapering  to  the  stem,  where  it  ends  obtusely : 
Skin,  slightly  rough,  dull  yellowish  green,  occasionally  little  browned  on 
the  sunny  side,  more  or  less  traced  with  russet,  and  covered  with  small, 
russet  specks  :  Stem,  medium  length,  about  one  inch  long,  stout,  nearly 
straight,  knobby  and  wrinkled,  little  fleshy  at  the  base,  and  inserted,  on 
one  side  of  a  slight  projection,  in  a  very  shallow  cavity:  Eye,  medium 
size,  open,  and  little  sunk  in  a  broad,  shallow  basin ;  segments  of  the 
calyx  very  short  and  round :  Flesh,  white,  fine,  very  melting  and  juicy : 
Flavor,  rich  and  sugary,  with  a  delicious  aroma :  Core,  medium  size : 
Seeds,  medium  size,  dark  brown. 


Ripe  the  last  of  September,  and  keeps  two  or  three  weeks. 

[42] 


\ 

TJiE  PORTEPl  apple. 


Pruils  of  Americtt^ZPIaie  JJ' 


llrowTi  from  NatuTe   &    Cliromo  lilTv^    fiy '^'  S^oxp 


THE  PORTER  APPLE. 

PoRTEE.     New  American  Orchardist. 

The  Porter  is  so  well  known  in  New  England,  as 
the  very  finest  of  our  early  fall  apples,  that  it  is  almost 
unnecessary  that  we  should  say  anything  in  its  praise. 
Indeed,  at  the  season  of  its  maturity  there  is  scarcely 
any  other  variety, — unless  some  of  the  recently  intro- 
duced ones  should  prove  so, — that  will  approach  it  in 
excellence.  The  vigor  of  the  tree — its  compact  form 
— the  size  of  the  fruit — ^its  rich  golden  skin — and  the 
brisk  and  vinous  excellence  of  its  abundant  juice, 
form  a  combination  of  qualities  which  few  apples  pos- 
sess. To  this  may  be  added,  early  bearing  and  a 
handsome  habit,  which  make  it  a  fine  variety  for  cultivation  for  dwarf  or 
pyramidal  trees. 

The  Porter  originated  in  Sherburne,  Mass.,  on  the  gi'ounds  of  the 
Rev.  Samuel  Porter,  about  fifty  years  ago,  and  remained  unnoticed  for 
some  yeai's.  A  neighbor,  passing  through  his  orchard  one  day,  had  his 
attention  accidentally  attracted  to  the  tree  from  some  very  beautiful 
specimens  which  fell  off.  He  soon  after  called  upon  the  owner,  and 
apprized  him  of  the  valuable  fruit  he  had  upon  his  grounds,  and  re- 
quested that  he  might  be  permitted  to  cut  a  few  scions.  Mr.  Porter, 
then  somewhat  advanced  in  life,  and  not  seeming  to  be  aware  of  its 
excellence,  or  of  the  importance  of  disseminating  superior  fruit,  rephed, 
"  that  he  might  have  the  whole  tree  if  he  wished."  This,  however,  was 
not  desired,  but,  content  to  possess  the  scions,  his  neighbor  grafted 
them  into  trees  in  his  own  garden,  and,  from  that  period,  the  Porter 
grew  rapidly  in  favor,  and  no  orchard  could  be  considered  complete 
without  it.  As  an  early  fall  apple  it  has  no  superior,  and  few  that 
equal  it. 

The  cultivation  of  the  Porter  has  been  confined  principally  to  the 
vicinity  of  its  origin.  Within  a  few  years  however,  since  its  quahties 
have  become  more  widely  known,  it  has  been  much  sought  after;  yet 
the  supply  for  the  market  does  not  keep  pace  with  the  demand,  and 
fine  specimens  always  command  a  very  high  price.  It  is  admirably 
adapted  for  gai'den  cultivation ;  trees  in  our  collection,  six  years  old  and 
only  eight  feet  high,  being  in  full  bearing. 

Tree. — Moderately  vigorous,   partially  spreading  and  upright,  the 

[43] 


PORTER    APPLE. 

branches  making  a  long  curve  upwards ;  old  wood  clothed  with  numer- 
ous short  spurs.     Our  vignette  is  from  a  tree  four  years  old. 

Wood. — Bright  reddish  chestnut,  dotted  with  whitish  specks,  rather 
slender  and  very  short-jointed;  buds  medium  size,  short,  with  prominent 
shoulders ;  old  wood  dull  pale  bro"\vn. 

Leaves. — Large,  oblong,  tapering  to  the  point,  partially  folded,  and 
very  regularly,  deeply,  and  sharply  serrated;  petioles  medium  length, 
and  moderately  stout. 

Flowers. — Medium  size  ;  petals  tinged  with  pink. 

Fruit. — Large,  about  two  and  a  half  inches  broad,  and  three  inches 
deep  :  Form,  oblong,  largest  about  one  third  from  the  stem,  slightly 
flattened  at  the  base,  narrowing  to  the  crown,  which  is  oblique  and 
somewhat  ribbed :  Skin,  very  fair,  smooth,  clear  bright  yellow,  faintly 
striped  and  marbled  with  dull  blush  on  the  sunny  side  near  the  base, 
and  marked  with  a  few  crimson  dots  :  Stem,  rather  short,  about  three 
quarters  of  an  inch  long,  slender,  curved,  and  inserted  in  an  open,  broad, 
and  not  very  deep  cavity :  Eye,  rather  large,  open,  and  sunk  in  a  mod- 
erately deep,  ribbed  hollow;  segments  of  the  calyx  long,  regulaiiy  formed, 
and  reflexed  at  the  ends :  Flesh,  yellowish,  fine,  crisp,  and  tender : 
Juice,  abundant,  rich,  subacid,  very  sprightly,  and  high-flavored :  Core, 
medium  size,  slightly  open  :    Seeds,  rather  large,  acutely  pointed. 


Ripe  in  September  and  October,  and  keeps  well. 

144] 


Tl-lt;     I,y\KLT    YOJLX    PEAOI. 


Truii.s   of  .Atti  eric  a,  Pi  ate   !N? 


Drawn   fTcmTyriliiTe  &  Oiroino   liW'-   by  W.  SIl 


THE  EARLY  YORK  PEACH. 

Early  York.     Fruits  and  Fruit  Trees  of  America. 

Large  Early  York,  }    „  .        .        ^  „      . 

r^  „  ,-  of  some  American  Collections. 

Early  Purple,  ) 

Among  the  many  varieties  of  peaches  which  have  been  produced  by 
American  cultivators,  the  Early  York  holds  a  high  rank ;  indeed,  it 
must  be  considered,  as  yet,  the  fii'st  really  fine  early  peach  which  ripens. 
The  Coolidge's  Favorite,  Royal  George,  and  some  others,  soon  succeed 
it,  and  in  quality  little  surpass  it ;  but  a  week  in  period  of  earliness,  in 
such  a  luscious  fruit  as  the  peach,  gives  any  variety,  possessing  all  the 
excellent  qualities  of  the  Early  York,  a  value  which  few  can  claim. 
The  tree  is  of  a  hardy  and  vigorous  habit,  and  an  abundant  bearer;  and 
the  fruit,  which  is  of  medium  size,  is  of  beautiful  appeai-ance,  as  our 
artist  has  so  correctly  represented  in  the  accompanying  plate. 

It  has  been  stated,  as  an  objection  to  the  Eai'ly  York,  that  the  ends 
of  the  branches  are  Hable  to  mildew ;  but  we  have  not  found  this  the 
case  under  our  care.  In  some  cold  and  unfavorable  soils,  a  few  of  the 
shoots  may  slightly  mildew,  but  it  should  be  considered  as  an  exception 
to  the  general  character  of  this  very  fine  peach. 

In  New  Jersey,  there  are  one  or  two  varieties  of  peaches  cultivated  as 
the  Early  York.  They  are  undoubtedly  seedhngs  from  this ;  but  they 
may  readily  be  detected,  as  they  have  leaves  with  globose  glands,  while 
the  true  Early  York  has  serrated  leaves  ivitliout  glands,  as  will  be  seen 
by  our  drawing.  None  of  the  seedhngs  possess  the  good  qualities  of 
the  parent  variety. 

Leaves. — Medium  size,  deeply  and  doubly  serrated,  without  glands. 

Flowers. — Large. 

Fruit. — Medium  size,  about  two  inches  broad,  and  two  and  a  quarter 
long :  Form,  roundish  oval,  narrowing  most  to  the  apex,  terminating  in 
a  slight  point,  with  a  broad  and  deep  cavity  at  the  base,  which  is  httle 
oblique ;  suture  distinct,  but  not  very  deep :  Skin  moderately  downy, 
with  a  pale  yellowish  white  ground,  broadly  shaded  with  a  rich  deep  red, 
which  extends  in  fine  dots  neaiiy  over  the  whole  fruit :  Flesh,  greenish 
white,  tender,  melting,  and  slightly  tinted  with  red  at  the  stone,  from 
which  it  separates  freely :  Juice,  plentiful,  rich,  brisk,  and  high-flavored  : 
Stone,  small,  tolerably  thick,  slightly  furrowed,  obovate,  pointed,  pale. 

Ripe  the  last  of  August. 

[45] 


iE      CUBE    PEAPu.. 


Trurts    of  Aiaenr a,  Plaleli' 


JirawiL  from  jN'ature    &    OiToino   J.lfa'^     by  "W.  Sliarp. 


LE  CURE^  PEAR. 


Le  Cuke^.     Bon  Jardinier,  1836. 

Vicar  of  Winkfield,  < 

Monsieur  le  Cure',     \  Hort.  Soc.  Catalogue,  3d  Ed.  1842. 

Dumas,  ) 

Clion,  Kenrick's  New  Am.  Orchardisi. 

Monsieur,  'I 

Belle  Heloise,  (incorrecily,)  \      c  t,i        i   n  n    ^• 

'  -^  '   -   of  some  rrench  Collections. 

Belle  de  Berry _ 

Pater  Notte,  / 

Burgermeester,  (incorrectly.)    Book  of  Fruits,  1838,  No.  67. 

Much  confusion  exists  in  regard  to  the  correct 
jiame  of  this  pear.  Poiteau,  and  other  eminent 
French  pomologists,  have  pronounced  it  identical 
with  the  Saint  Lezain,  an  old  and  well  known 
variety  in  France,  where  it  has  been  cultivated 
for  more  than  half  a  century;  but,  in  all  the 
principal  collections,  it  is  now  known  as  Le  Cure, 
or  Mons.  Le  Cure,  from  its  having  been  found  in 
I^^V...^^  the  woods  by  M.  Clion,  a  French  curate.  Ee- 
\l  cently,  the  London  Horticultural  Society,  in  their 

"'  Catalogue  for  1842,  have  called  it  the  Vicar  of 

Winkfield,  from  the  circumstance  of  a  tree  growing  in  his  garden,  re- 
ceived from  France,  having  first  produced  fruit  in  England.  We  have 
been  induced  to  adopt  the  Society's  catalogue  as  authority  in  nomencla- 
ture ;  but,  in  this  and  some  other  instances  where  there  are  gross  errors, 
we  cannot  consent  to  perpetuate  them.  After  a  careful  investigation  of 
the  subject,  and  the  examination  of  many  trees,  we  beheve  that  the 
venerable  Poiteau  was  right  in  considering  it  identical  with  the  Saint 
Lezain ;  but,  as  time  is  required  to  render  this  positive,  we  adopt  the 
name,  every  where  known  in  France,  of  Le  Cm^e. 

No  pear  is  more  variable  in  its  form  than  this,  and  this  has  given  rise 
to  the  numerous  synonymes.  In  favorable  soils  and  seasons,  it  is  a 
very  excellent  pear.  Its  great  merits  are  the  vigor  of  the  tree, — its  broad 
and  deep  green  foliage, — its  immense  productiveness, — the  large  size  of 
the  fruit, — its  long  keeping, — and,  at  all  times,  its  excellence  as  a  bak- 
ing pear.     It  bears  early,  and  succeeds  admirably  upon  the  quince. 

Tree. — Veiy  vigorous,  generally  upright  in  habit,  the  annual  shoots 
often  irregular  and  spreading,  and  occasionally  drooping. 

Wood. — Brownish  olive,  with  large,  prominent,  grayish  specks,  stout, 
and  rather  short-jointed;  old  wood  dull  grayish  olive;  buds  medium 
size,  obtuse,  and  little  flattened :    Flower-buds,  large,  obovate. 

[47] 


LE    CURE'    PEAR. 


Leaves. — Large,  roundish,  shortly  pomted,  thick,  deep  glossy  green, 
incurved  at  the  edges,  and  rather  deeply  and  irregularly  serrated ;  peti- 
oles medium  length,  about  one  and  a  half  inches  long,  stout. 

Flowers. — Lai"ge ;  petals  large,  roundish,  cupped. 

Fruit. — Very  large,  about  five  inches  long,  and  two  and  three  quar- 
ters in  diameter  :  Form,  oblong  pyramidal,  angular  at  the  crown,  largest 
above  the  middle,  tapering  little  towards  the  eye,  and  slightly  contracted 
near  the  stem :  Skin,  fair,  nearly  smooth,  dull  green,  becoming,  when 
mature,  of  a  pale  lemon  yellow,  considerably  suffused  with  red  on  the 
sunny  side,  somewhat  traced  with  russet,  and  regularly  covered  witli 
rather  large  russet  specks  :  Stem,  medium  length,  about  one  inch  long, 
moderately  stout,  curved  and  twisted,  Avrinkled,  swollen,  and  fleshy  at  the 
base,  and  set  upon  an  obtuse  point  on  one  side  4|(f  a  slight  projection  : 
Eye,  large,  open,  slightly  depressed  in  a  very  shallow  basin ;  segments 
of  the  calyx  rather  short,  rounded,  and  quite  reflexed :  Flesh,  yellowish 
white,  melting  and  juicy  :  Flavor,  sprightly,  rich,  and  saccharine,  with  a 
little  perfume  :    Core,  small :    Seeds,  medium  size,  long  and  pointed. 


Ripe  in  December,  and  often  keeps  till  February. 

[48] 


THE  ■  J!  0  S  TIE  Z  ER   PE APl. 


Fnnis   of    Anierrca, Plate  U° 


Drawji.  from   IfcTurp    &    CJiromo  ijr(7i*    by    W.  b'.hur-p. 


THE  ROSTIEZER  PEAR. 


RosTiEZER.     Manning's  Booh  of  Fruits,  1st  series,  1838,  No.  23. 


The  late  Mr.  Manning  introduced  this  fine 
pear  to  the  notice  of  cultivators.  It  was  one 
among  a  number  of  new  varieties  obtained  from 
France,  and  he  briefly  described  it  in  the  Book 
of  Fruits,  as  above  quoted.  Subsequently,  and 
after  further  trial,  he  gave  an  account  of  it  in 
the  Magazine  of  Horticulture,  (vol.  vi.  p.  89,)  and, 
from  specimens  received  from  him  in  1840,  we 
fully  described  it  in  the  same  work,  (vol.  ix.  p. 
135,)  accompanied  with  a  correct  outline  engrav- 
ing, which  we  have  now  reproduced.  As  a  summer  or  early  autumn 
pear,  it  is  scarcely  equalled  in  its  spicy  and  luscious  flavor,  partaking 
much  of  the  character  of  the  Seckel.  Like  the  latter  variety,  it  is  a 
small  and  somewhat  indifferent  looking  fruit,  but,  from  its  other  fine 
qualities,  holding  the  highest  rank  among  the  choicest  pears. 

The  origin  of  the  Rostiezer  is  unknown.  It  was  received  from  the 
nurseries  of  Messrs.  Baumann,  of  Bollwiller,  on  the  Rhine,  and  it  is  un- 
doubtedly a  German  pear,  introduced  by  them, — as  their  collection  con- 
tains several  other  varieties  whose  names  are  confined  to  their  catalogue. 
Mr.  Manning  imported  it  in  1834  or  '35,  and  it  first  fruited  in  1837 
or  '38.  Since  then,  it  has  been  considerably  disseminated,  but  its  mer- 
its do  not  appear  to  have  been  fully  appreciated  until  the  last  four  or 
five  years.  The  list  of  first-rate  early  pears  is  extremely  limited,  but, 
with  a  few  such  additions  as  the  Rostiezer  and  Tyson,  the  season,  be- 
tween the  ripening  of  the  Madeleine,  or  the  Doyenne  d'Ete  and  the 
Williams's  Bon  Chretien,  would  be  well  supplied  with  some  of  the 
richest  pears. 

The  Rostiezer,  we  have  already  remarked,  is  a  rather  small  pear,  be- 
ing scarcely  as  large  as  the  Madeleine.  The  tree,  however,  is  an  abun- 
dant beai'er,  the  fruit  being  produced  in  clusters.  It  is  of  vigorous, 
strong,  and  healthy  growth,  but  with  a  spreading  and  irregular  habit, 
and  usually  bears  the  fourth  or  fifth  year.  It  succeeds  well  upon  the 
quince  or  pear  stock. 

Tree. — Vigorous,  of  erect  growth  while  young,  but  assuming,  in  a 
few  years,  an  irregular,  spreading,  and  partially  drooping  habit.     Our 

[49] 


ROSTlEZEii    TEAK. 

engraving  is  from  a  tree  in  Mr.  Manning's  collection,  in  full  bearing, 
eight  or  nine  years  old. 

Wood. — Clear  reddish  brown,  dotted  with  russet  specks,  strong,  stout, 
and  short-jointed;  old  wood  slightly  rough,  dull  reddish  brown,  with 
prominent  whitish  specks ;  buds  medium  size,  shortly  pointed,  diverging, 
with  rather  prominent  shoulders  :    Flower-buds  medium  size. 

Leaves. — Medium  size,  roundish  ovate,  generally  broadest  near  the 
middle,  and  tapering  to  each  end;  thick,  dull  dark  green,  somewhat 
incurved  at  the  edges,  and  finely  but  rather  obtusely  serrated ;  petioles 
moderately  stout,  about  one  and  a  half  inches  long. 

Flowees. — Medium  size ;  petals  cupped. 

Feu  IT. — Medium  size ;  in  large  specimens,  about  two  inches  long, 
and  one  and  three  quarter  inches  in  diameter ;  Form,  regular,  pyram- 
idal, full  at  the  crown,  tapering  regularly  to  a  point  at  the  stem : 
Skin,  slightly  rough,  dull  russety  green,  broadly  tinged  with  dull  red, 
somewhat  russeted  on  the  sunny  side,  and  covered  with  dark  greenish 
specks  :  Stem,  very  long,  about  one  and  a  half  inches,  slender,  sHghtly 
knobby,  and  obliquely  inserted  on  one  side,  with  a  slight  cavity  beneath  : 
Eye,  rather  large,  open,  scarcely  depressed,  surrounded  with  uneven  an- 
gles or  projections ;  segments  of  the  calyx  short :  Flesh,  rather  coarse, 
yellowish,  very  melting  and  juicy :  Flavor,  rich,  sugary  and  sprightly, 
with  a  delicious  spicy  perfume :   Core,  small :    Seeds,  small,  pale  brown. 


Ripe  the  last  of  August  and  beginning  of  September, 

[50] 


T]-[E      f-'^LEMlSJi     BEAUTY     PEAT!,, 


Pmii's  of  Amp.ru.ii  ,j'i  nt"  -T^" 


Urciwn    IViim    Katiire    5     C'hroTiio    luTi''   Ijy  "W    SJiQTp 


THE  FLEMISH  BEAUTY  PEAR. 

Flemish  Beauty.     Pomological  Magazine,  vol.  iii.  pi.  128. 

La  Belle  de  Flandres, 
bouche  nouvelle, 
Brilliant, 

Imperatrice  de  France, 
■  Josephine, 


y  Hort.  Soc.  Cat.  3d  Ed.  1842. 


Josephine,  i 

TT"  T3         /  "I  some, 

rONDANTE    DU    BOIS,     ^ 

Bosc  Sire, 

Bosch, 

Beurre'  Spence,  Van  Mons,  in  Revue  des  Eevues,  1830,  p.  180. 

Barnard,  of  some  collections  around  Boston. 

When  Dr.  Van  Mons  was  asked,  "if  his  own 
taste  was  called  upon  to  decide  the  question,  to 
which  of  all  his  new  pears  he  would  give  the 
preference,"  he  immediately  replied,  "  the  Beurre 
Spence,"  and  added,  "  This  fruit,  to  my  taste, 
is  inestimable,  and  has  no  competitor."  Such 
would  be  our  reply  to  the  same  question,  substi- 
tuting the  name  of  Flemish  Beauty  for  that  of 
Beurre  Spence ;  for,  if  large  size,  beautiful  ap- 
pearance, and  delicious  flavor,  constitute  a  fine 
fruit,  the  former  variety  possesses  them  all  in  a  remarkable  degree. 

Under  the  name  of  the  Barnard  pear,  the  Flemish  Beauty  has  been 
known  in  Dorchester,  Mass.,  for  nearly  twenty  years,  before  we  have  any 
knowledge  of  its  introduction  under  the  latter  name,  and  the  inference 
is,  from  its  answering  in  every  particular  to  Dr.  Van  Mons's  description 
of  the  Beurre  Spence,  that  it  is  identical  with  that  celebrated  vaiiety. 
Under  that  name  we  have  received  it  from  English  and  French  collec- 
tions, and  we  have  ventured  to  place  it  among  the  synonymes  above. 

There  is  one  peculiarity  of  the  Flemish  Beauty  which  should  always 
be  borne  in  mind  by  cultivators.  If  the  fruit  remains  upon  the  tree 
until  fully  ripe,  it  loses  most  of  its  flavor.  It  should  always  be  gathered 
while  it  adheres  firmly  to  the  tree ;  it  then  becomes  extremely  melting 
and  luscious. 

The  Flemish  Beauty,  from  its  vigorous  growth,  does  not  come  into 
bearing  very  early, — about  the  fifth  or  sixth  year, — but,  when  it  begins 
to  bear,  it  produces  the  most  abundant  crops  of  large  fruit,  often  meas- 
uring twelve  inches  in  circumference.  It  does  not  succeed  very  well 
upon  the  quince. 

[51] 


FLEMISH    BEAUTY    PEAK. 

Tkee. — Vigorous,  with  a  spreading  habit;  in  old  trees  sometimes 
slightly  drooping. 

Wood. — Clear  reddish  brown,  with  rather  numerous  whitish  specks ; 
annual  shoots  long,  rather  slender,  and  short-jointed;  buds  pointed j 
prominent,  with  rather  stout  shoulders  :    Flower-buds  medium  size. 

Leaves. — Medium  size,  ovate,  tapering  to  the  point,  smooth,  deep 
glossy  green,  shghtly  and  obtusely  serrated,  the  younger  ones  flat,  the 
older  somewhat  folded,  and  slightly  recurved  on  the  midrib;  petioles 
long,  from  one  and  a  half  to  two  inches,  and  rather  slender. 

Flowers. — Medium  size  ;  petals,  obovate,  cupped. 

Feuit. — Large,  about  three  inches  and  a  half  long,  and  three  inches 
in  diameter :  Form,  oblong-obovate,  lai'gest  about  one  third  from  the 
crown,  and  tapering  to  an  obtuse  point  at  the  stem  :  Skin,  fair,  slightly 
rough,  dull  yellow,  more  or  less  traced  with  a  rich  deep  russet,  clouded 
with  green,  beautifully  mottled  with  crimson  in  the  sun,  and  covered  with 
russet  specks  :  Stem,  medium  length,  about  one  inch  long,  moderately 
stout,  curved,  and  inserted  in  a  small  cavity,  rather  highest  on  one  side : 
Eye,  small,  open,  and  shghtly  sunk  in  a  smooth,  shallow  basin;  seg- 
ments of  the  calyx  short,  pointed  :  Flesh,  white,  little  coarse,  very  melt- 
ing and  juicy:  Flavor,  rich,  sugary  and  delicious,  with  a  high  aroma: 
Core,  large :    Seeds,  small,  pale  brown. 


Ripe  the  last  of  September  and  beginning  of  October. 

[52] 


THE     STETSO.^^S     SJiEDlJNG  PIACJI. 


Fruitj    of  America,  Plate  JI° 


DrawFL  frorn  Ji'ahire    &  ChTomo    Inh^'bj  W  iSharp. 


THE  STETSON'S  SEEDLING  PEACH. 

Stetson's  Seedling.     Magazine  of  Horticulture,  vol.  xiii.  p.  114. 

So  common  is  tlie  practice  of  raising  seedling  peaches  in  this  country, 
that  many  cultivators  produce  them  only  in  this  way,  and  scarcely  think 
it  necessai'y  to  resort  to  the  labor  of  budding.  That  the  peach  is  very 
easily  grown  from  seeds,  and  perhaps  with  more  certainty  of  procuring 
good  varieties  than  any  other  fruit,  is  undoubtedly  true ;  yet,  to  rely 
upon  this  mode  for  the  general  purposes  of  cultivation,  is  neither  econ- 
omy of  time  or  money.  There  is  a  very  great  difference  in  the  quality 
of  peaches ;  and,  to  raise  a  seedling  of  the  excellence  of  the  Grosse 
Mignonne  or  Noblesse,  to  say  nothing  of  being  superior,  as  it  should 
be,  in  some  respects,  to  be  deserving  of  a  name,  is  a  task  not  very  easily 
accomplished.  That  our  American  varieties  of  the  peach  will  be  so  much 
improved  as  to  equal  or  sui-pass  any  we  now  possess,  there  is  no  reason 
to  doubt;  but  it  will  be  a  work  of  time,  and  not  to  be  expected  at  once. 

The  splendid  variety  now  figured  was  raised  by  N.  Stetson,  Esq.,  of 
Bridgewater,  Mass.  It  was  an  accidental  seedling,  which  sprung  up  in 
his  garden  in  1843,  and,  being  a  promising-looking  tree,  it  was  removed, 
in  1845,  to  a  favorable  spot,  on  the  south  side  of  the  house,  where  it 
could  be  trained  to  a  trellis.  It  grew  rapidly,  and,  in  the  fall  of  1846, 
it  first  produced  a  few  specimens  of  fruit  of  such  remarkable  excellence 
as  at  once  to  place  it  among  the  very  choicest  varieties  in  cultivation. 
Since  then,  it  has  continued  to  bear  abundantly,  and  to  fully  maintain  its 
high  character;  ranking  with  the  Noblesse  in  size,  surpassing  it  in 
beauty,  and  equalling  it  in  its  delicious  flavor.  The  tree  is  a  vigorous, 
rapid,  and  healthy  grower. 

Leaves. — Rather  large,  and  somewhat  wavy,  crenated,  with  small 
globose  glands. 

Flowers. — Small. 

Fruit. — Large,  about  two  and  a  half  inches  broad,  and  two  and  a 
half  long  :  Form,  roundish,  full  at  the  base,  and  tapering  little  to  a  very 
prominent  point  at  the  apex ;  suture  very  indistinct,  with  a  moderately 
deep  and  narrow  cavity  at  the  stem  :  Skin,  slightly  downy,  greenish 
white,  delicately  and  beautifully  marbled  and  abruptly  shaded  with  deep 
crimson  on  the  sunny  side  :  Flesh,  white,  fine,  rayed  with  pink  at  the 
stone,  from  which  it  parts  freely,  very  melting  and  juicy,  brisk,  exceed- 
ingly rich  and  luscious :  Stone,  large,  broad,  and  rather  thick,  but 
deeply  and  coarsely  furrowed,  and  acutely  pointed. 

Ripe  from  the  middle  to  the  last  of  September. 

[53] 


THE    m\Y  :BrGAEPLEATJ   CRERKY.       . 

YrxLits   of  Amerce  a,  Plate  K?  Driwii.  from.  jN''a.ture    &  C'liroTTto    [iHif 'by- T*/"  iSkiirp 


THE  MAY  BIGARREAU  CHERRY. 

May  Bigaereau.     Magazine  of  Horticulture,  vol.  vii.  p.  388. 

BiGARREAU  DE  Mai,  American  Oichardist,  3cl  Ed. 
BiGARREAu  DE  Mai,  ot  some  French  collections. 
Baumann's  May,  Fruits  and  Fruit  Trees  of  America. 

The  origin  of  the  May  Bigarreau  cherry  is  unknown ;  all  we  have  of 
its  history  is,  that  it  was  received,  among  several  other  varieties  of 
cherries,  by  Col.  Wilder,  late  President  of  the  Massachusetts  Horticul- 
tural Society,  from  Messrs.  Baumann,  nurserymen,  of  Bollwiller,  in 
France,  about  the  year  1838.  Several  of  the  very  earliest  and  best 
sorts  were  ordered  by  him,  but,  as  often  happens  with  importations  of 
fruit  trees,  as  well  as  plants,  the  labels  of  some  of  them  were  lost  off, 
and  this  unfortunately  was  among  the  number.  The  invoice,  however, 
enumerated  one  as  the  Bigarreau  de  Mai ;  and,  as  none  of  the  varieties 
proved  to  be  remarkably  early  but  this,  it  was  natural  to  conclude  that 
the  name  belonged  to  this  cherry. 

The  tree  first  produced  fruit  in  the  summer  of  1841,  when  some 
handsome  specimens  were  exhibited  early  in  June,  long  before  any  other 
sorts  were  near  ripe.  In  some  subsequent  years,  it  has  been  fully  ma- 
ture as  early  as  the  first  of  June.  Last  season,  the  fruit  on  young 
trees,  in  our  collection,  began  to  color  before  the  May  Duke  was  appa- 
rently half  grown,  thus  fully  entitling  it  to  the  name  of  the  earliest 
cherry.     It  is  also  one  of  the  most  prolific  bearers. 

The  late  Mr.  R.  Manning  gave  a  brief  description,  in  the  Magazine 
of  Horticulture,  (vol.  viii.  p.  281,)  of  fifty-four  varieties  of  the  cherry, 
which  had  fruited  in  his  extensive  collection  up  to  that  time,  (1842,) 
with  their  relative  period  of  maturity ;  and,  by  a  reference  to  that  arti- 
cle, we  find  the  date  of  the  ripening  of  the  earliest  kind,  June  23d,  the 
variety  being  one  of  Mr.  Manning's  seedlings,  called  the  Early  Black 
Heart :  seven  varieties  ripened  between  that  and  the  May  Duke,  which 
was  not  mature  until  the  30th  of  June ;  and,  according  to  his  state- 
ment, the  May  Bigarreau  would  be  about  one  month  earlier  than  that 
old,  and  generally  considered  early,  cheiTy.  Unless,  therefore,  the  Eaiiy 
Purple  Guigne,  which  is  yet  but  little  known  in  American  collections, 
proves  to  be  remarkably  early,  the  May  Bigarreau  may  be  safely  set 
down  as,  at  least,  a  fortnight  earlier  than,  any  other  variety. 

To  aid  in  the  distinction  of  some  fruits,  particularly  the  cherry  and 
peach,  pomological  writers  have  adopted  various  methods  of  classifica- 
tion.    With  the  cherry,  the  French  have  been  the  most  successful,  and 

[55] 


31  A  Y    B  I  G  A  R  R  E  A  U    CHERRY. 

their  system  of  arrangement  has  generally  been  followed ;  but,  with  the 
great  increase  of  new  kinds  from  seed,  the  distinctions,  once  so  well 
defined,  have  become  less  and  less  apparent,  until  they  have,  in  some 
instances,  been  almost  entirely  merged  into  one  another.  Thus,  in  the 
family  of  Bigarreautiers,  which  included  only  the  hard-fieslied  cherries, 
the  varieties  have  been  so  altered,  by  cross-fertilization,  that  the  tender- 
est  of  this  class,  and  the  firmest  of  the  heart  cherries,  (Guigniers,)  do 
not  admit  of  any  distinction  in  this  respect. 

Aware,  after  much  experience,  of  the  vagueness  of  the  divisions 
adopted  by  French  writers,  Mr.  R.  Thompson,  in  a  valuable  article  in 
the  Horticultural  Transactions,  (vol.  v.  p.  248,)  describing  more  than  fifty 
varieties,  prepared  a  classification  of  his  own,  based  upon  the  natural 
habits  of  the  trees,  and  not  upon  the  mere  consistence  of  the  flesh. 
His  method  of  arrangement  consists  of  two  classes,  as  follows  : — 

Class  1.  Those  with  large,  pendent  leaves,  wavy  on  the  margin. 

Class  2.  Those  with  smaller  leaves,  with  the  margin  plane. 

To  the  first  class,  are  referred  all  the  Bigarreau  and  Heart  cherries ; 
and,  to  the  second,  the  aqueous  varieties,  as  the  Dukes,  Morellos,  &c. 

Mr.  Thompson's  arrangement  appears  far  the  best  adapted  to  the 
cherry  in  its  present  improved  state,  and  we  shall  embrace  the  opportu- 
nity of  referring  to  it  again. 

We  complete  our  description  of  the  May  Bigarreau  as  follows : — 

Tree. — ^Vigorous,  partially  spreading,  regular  in  form,  with  a  rather 
compact  habit. 

Wood. — Moderately  strong,  short-jointed,  rich  shining  brown,  nearly 
covered  with  a  silvery  gray  epidermis ;  buds  large,  ovate. 

Leaves. — Medium  size,  ovate  oblong,  sHghtly  waved  on  the  margin, 
broadest  about  the  middle,  obtuse  at  the  base,  and  shortly  tapering  to 
the  point ;  unequally,  coarsely  and  deeply  serrated,  with  prominent  veins 
beneath ;  petioles  rather  short,  about  three  quarters  of  an  inch  long, 
moderately  stout,  with  two  large  reniform  glands  near  the  base  of  the  leaf. 

Flowers. — Medium  size,  opening  earlier  than  any  other  variety ;  pe- 
tals thin  and  wavy ;  style  and  stamens  about  equal  length. 

Fruit. — Rather  small,  about  three  quarters  of  an  inch  in  diameter, 
oval  heart-shaped,  and  somewhat  angular  in  its  outline :  Skin,  rich 
deep  red;  when  fully  mature  becoming  of  a  shining  dark  purplish  color : 
Stem,  medium  length,  about  one  and  a  half  inches  long,  moderately 
stout,  and  inserted  in  a  narrow,  rather  shallow,  and  irregular  cavity : 
Flesh,  purplish  red,  soft  and  tender :  Juice,  abundant,  with  a  sweet, 
rich  flavor :    Stone,  medium  size,  roundish  ovate. 

Ripe  the  last  of  May  and  early  part  of  June. 

[56] 


fruits  of  America  P- 


,rii    PivEADISE  .'D'AUTOMFE  PEAR, 

Br.xwTL  frciniFature  &    Cli.roiTio  litk'?  "by  "W.  Sliarp. 


THE  PARADISE  D'AUTOMNE  PEAR. 


Paeadise  d'Automne.     Kenrick's  American  Orchardist,  3d  Ed. 

Among  the  more  recently  introduced  pears,  the 
Paradise  dAutomne  holds  a  conspicuous  place. 
The  first  account  we  find  of  it  is  in  the  American 
Orchardist,  3d  Ed.  1841,  where  Mr.  Kenrick  de- 
scribes it  as  a  new  pear,  received  in  England  from 
France.  Subsequently,  it  was  enumerated  and  de- 
scribed in  the  Catcdogue  of  the  London  Horticultu- 
ral Society,  3d  Ed.  1812,  with  the  remark,  by  Mr. 
Thompson,  that  it  was  "  very  like  the  Beurre  Bosc," 
and  its  general  resemblance  to  that  fine  pear  has 
induced  some  authors  to  consider  the  tw^o  synonymous.  It  is,  however, 
quite  distinct,  and  may  readily  be  distinguished  by  the  more  iiTegular 
and  uneven  outline  of  the  fruit,  as  well  as  by  its  more  melting  and  but- 
tery flesh.  In  the  wood  and  foliage,  the  two  are  very  dissimilar;  the 
Paradise  dAutomne  having  small  leaves,  and  a  reddish  wood  so  thickly 
and  distinctly  dotted  with  large  whitish  grey  specks,  as  to  distinguish  it 
at  once.     In  quality,  it  is  fully  equal,  if  not  superior,  to  the  Bosc. 

The  Paradise  dAutomne  was  introduced  by  Mr.  Kenrick,  who  gave 
scions  to  the  late  R.  Manning,  in  whose  Pomological  Garden,  at  Salem, 
it  first  fruited  in  this  country  in  the  autumn  of  1844,  when  the  tree 
produced  about  a  dozen  pears  :  it  has  continued  to  bear  every  year  since, 
and  our  drawing,  which  is  a  most  correct  representation  of  the  fruit, 
was  made  from  some  beautiful  specimens  sent  us  by  Mr.  Manning  last 
autumn :  our  outline  engraving  is  from  a  specimen  from  the  same  tree 
in  1846. 

The  Paradise  dAutomne  is  a  much  more  vigorous  growing  tree  than 
the  Beurre  Bosc,  making  long  and  moderately  stout  shoots,  upright  at 
first,  but  afterwards  becoming  straggling  and  irregular.  Our  vignette 
represents  a  young  pyramidal  tree,  three  years  from  the  bud.  Whether 
it  will  succeed  upon  the  quince,  has  not  yet  been  fully  ascertained :  we 
are  under  the  impression  it  will  not  prove  long-lived  on  that  stock,  as 
we  have  trees,  two  years  grafted,  which  present  a  rather  feeble  appear- 
ance.    On  the  pear,  it  comes  soon  into  bearing,  about  the  fourth  year. 

Tree. — Vigorous,  upright  when  young,  with  the  annual  shoots  often 
curved;  but,  as  the  tree  becomes  older,  assuming  a  straggling  and 
somewhat  pendulous  habit. 

Wood. — Reddish  brown,  thickly  dotted  with  very  large,  oblong,  whit- 

[57] 


PARADISE    D'AUTOMNE    PEAR, 


ish  grey  specks,  and  short-jointed ;  buds  roundish,  shortly  pointed,  di- 
verging, with  very  stout,  prominent  shoulders  :   Flower-buds  medium  size. 

Leaves. — Small,  ovate,  rather  thick,  dark  green,  tapering  towards 
each  end,  shghtly  wavy,  and  nearly  entire  on  the  edge ;  petioles  short, 
about  three  quarters  of  an  inch  in  length,  and  moderately  stout. 

Flowers. — Medium  size  ;  petals  oval,  cupped,  and  entire  on  the  edge, 
with  a  rather  short  claw. 

Fruit. — Large,  about  three  and  a  half  inches  long,  and  two  and  a 
half  in  diameter :  Form,  pyramidal,  slightly  irregular  and  uneven  on 
the  surface,  large  and  full  in  the  middle,  little  contracted  as  it  tapers  to 
the  stem  where  it  ends  obtusely :  Skin,  shghtly  rough,  dull  yehow, 
profusely  covered  with  bright  russet,  thickest  on  the  sunny  side  where  it 
has  a  ruddy  tinge  :  Stem,  long,  about  one  and  a  half  inches,  moderately 
slender,  uneven,  curved,  and  obliquely  attached  to  the  fruit  by  a  fleshy 
and  oftentimes  Avrinkled  base  :  Eye,  rather  large,  open,  and  moderately 
depressed  in  a  much-furrowed  basin ;  segments  of  the  calyx  long,  re- 
flexed  :  Flesh,  yellowish  white,  coarse,  melting,  buttery  and  juicy : 
Flavor,  rich,  sugary,  sprightly,  perfumed  and  delicious :  Core,  small : 
Seeds,  medium  size,  long  and  pointed. 


Ripe  in  September,  and  will  keep  two  or  three  weeks. 


[58] 


THE    DOYENNE  V^  BTE   ?EAR. 


Triiiti  oF    Aituerrca  PUte  K? 


BvcLvai   from.  ^Fature  &  Ciirorno   litk?'-  hy  W.  k^harp 


THE  DOYENNE'  D'ETE'  PEAR. 

Doyenne'  d'Ete'.     TJieorie  Y<in  Mom,  [Mag.  of  Hort.,  vol.  xiii.  p.  06.) 

Doyenne'  de  Juillet,  Thompson,  in  Gard.  Chronicle,  1847. 
Summer  Doyenne',  Fruits  and  Fruit  Trees  of  America, 

The  number  of  really  good  early  pears  is  so  exceedingly 
limited,  that  every  addition  to  the  list  is  viewed  with  great 
interest  by  the  zealous  cultivator.  The  early  pears  gener- 
ally cultivated,  with  few  exceptions,  are  small  and  inferior- 
flavored,  and,  indeed,  scarcely  worth  growing, — certainly 
not  by  amateur  cultivators  for  their  own  use.  It  is,  there- 
fore, with  no  little  gratification  that  we  introduce  to  greater 
notice  the  Doyenne  d'Ete,  a  variety  of  recent  introduction 
to  American  collections,  and,  as  yet,  but  little  disseminated. 
In  France,  it  is  a  tolerably  well-known  peai',  but  its  cultiva- 
tion seems  to  have  been  confined  to  the  vicinity  of  Nantes,  where  it  is 
raised  abundantly,  and  is  esteemed  as  one  of  the  best  early  pears.  It 
ripens  fully  as  early  as  the  Madeleine;  and  the  fruit,  which  is  equal  in 
quality  to  that  old  variety,  has  the  merit  of  being  far  more  beautiful, 
having  a  fair  yellow  skin,  with  a  brilliant  red  cheek.  All  its  qualities 
considered,  it  must  claim  a  place  in  every  good  collection. 

The  Doyenne  d'Ete  was  first  brought  to  the  notice  of  American  po- 
mologists  by  Mr.  Kenrick,  who  published  a  description  of  the  pear  from 
M.  Poiteau's  work,  entitled  Theorie  Van  Mons,  as  long  ago  as  1836.  It 
does  not,  however,  appeal'  to  have  been  introduced  until  1843,  at  which 
period  we  received  trees  from  Paris,  which  grew  rapidly,  and,  in  1845, 
came  into  bearing.  It  is  stated,  in  the  Bon  Jardinier,  that  it  was  first 
introduced  to  Paris  by  M.  Noisette,  in  1830 ;  but,  as  it  is  not  enume- 
rated in  the  latest  Catalogue  of  the  London  Horticultural  Society,  (1842,) 
we  apprehend  it  had  not  become  generally  known  to  cultivators. 

After  the  experience  of  three  years,  we  consider  the  Doyenne  d'Ete 
as  deserving  a  rank  among  the  best  early  varieties.  The  tree  is  a  vig- 
orous and  healthy  grower,  a  most  abundant  as  well  as  an  early  bearer, 
and  it  succeeds  finely  upon  the  quince,  coming  into  fruit,  on  young  trees, 
only  two  years  from  the  bud.  The  specimens  have  also  been  unifoi-mly 
fair.  Like  most  summer  pears,  some  cai^e  is  necessary  in  gathering  the 
fruit;  to  have  it  in  the  best  condition,  it  should  be  picked  just  as  it 
changes  from  green  to  yellow ;  if  gathered  too  soon,  it  will  not  have 
attained  its  rich  flavor. — and,  if  too  late,  it  will  have  lost  it.     But  if 

[69] 


DOYENNE'    D'ETE     PEAK. 

taken  from  the  tree  at  the  proper  time,  it  will  ripen  off  in  the  house, 
and  possess  a  flesh  as  melting  as  the  White  Doyenne. 

Teee. — Vigorous,  with  an  erect  and  upright  habit,  branching  regu- 
larly ;  annual  shoots  moderately  stout,  and  slightly  curved  at  the  ends. 

Wood. — Clear  ohve  yellow,  with  pale  brown  specks,  and  rather  short- 
jointed  ;  old  wood  grayish  olive ;  buds  medium  size,  shortly  pointed,  and 
shghtly  diverging :  Flower-buds  medium  size,  ovate. 

Leaves. — Medium  size,  oblong-ovate,  narrow,  tapering  much  to  the 
point,  little  recurved  on  the  midrib,  partially  drooping,  and  regularly 
but  not  very  deeply  serrated ;  petioles  long,  about  one  and  a  half  inches 
in  length,  and  rather  slender. 

Flowers. — Medium  size;  petals  thick,  obovate,  and  cupped. 

Feuit. — Medium  size,  about  two  inches  long,  and  two  inches  in  di- 
ameter :  Form,  roundish-turbinate,  largest  in  the  middle,  tapering 
roundly  to  the  stem,  where  it  is  obtuse  :  Skin,  fair,  smooth,  pale  yellowish 
green,  becoming  nearly  yellow  when  mature,  broadly  shaded  and  marbled 
with  brilliant  red  on  the  sunny  side,  and  dotted  with  greenish  russet 
specks  :  Stem,  rather  long,  about  one  and  a  quarter  inches,  moderately 
stout,  yellowish  brown,  slightly  fleshy  at  the  base,  and  obliquely  inserted, 
without  any  cavity,  under  a  slight  projection :  Eye,  small,  closed,  and 
inserted  in  a  very  shallow  basin ;  segments  of  the  calyx  short,  stifl", 
projecting:  Flesh,  yellowish  white,  little  coarse,  melting,  buttery  and 
juicy :  Flavor,  rich,  sugary,  sprightly,  pleasantly  perfumed,  and  excel- 
lent :    Core,  medium  size :    Seeds,  small,  flattened,  dark  brown. 


Ripe  the  end  of  July  and  beginning  of  August. 

[GO] 


eeurr'e   d'afjo'u. 

Fruity   of  Amsrrca  Plate  S""  Drajrafrom  5(anire  &  CHromo  l!t'h<'T)y  "W" Sharp 


4 


THE   BEURRE'  D'ANJOU   PEAR. 


Beuree'  d'Anjou.     Kenrick's  American  Orchardist,  3d  Ed.  1841. 

Ne  Plus  Mkuris,  of  some  French  Collections. 

The  Beurre  dAnjou,  though  not  a  very  new 
variety,  is  of  quite  recent  addition  to  American 
collections  of  pears  ;  and  it  proves  to  be  one  of 
the  most  beautiful  as  well  as  one  of  the  largest 
and  most  valuable  sorts  we  now  possess.  It  comes 
in  at  a  season  when  we  have  but  a  Umited  supply 
of  excellent  varieties,  and,  from  its  productiveness, 
size,  beauty,  and  other  superior  qualities,  must 
become  an  indispensable  addition  to  all  good  col- 
lections of  pears. 

The  origin  of  the  Beurre  dAnjou  is  unknown 
to  us.  Li  some  of  the  French  Catalogues  it  is  stated  to  have  origi- 
nated in  the  vicinity  of  Angers,  near  Paris  ;  but  whether  this  is  correct 
or  not,  we  have  no  means  of  ascertaining,  as  we  cannot  find  any  notice 
of  it  in  any  pomological  work  except  that  of  Mr.  Kenrick,  who  intro- 
duced it  to  the  notice  of  American  cultivators.  In  the  Catalogue  of  the 
London  Horticultural  Society,  3d  Ed.,  1842,  it  is  set  down  as  a  synonyme 
of  the  Brown  Beurre ;  but  either  the  true  vaiiety  could  never  have  ex- 
isted in  the  society's  collection,  or  a  great  error  must  have  been  commit- 
ted ;  for  the  two  pears  are  too  distinct  to  have  been  considered  identical. 
It  is  somewhat  remarkable  that,  in  the  lai-ge  number  of  peai's  proved 
in  the  very  extensive  collection  in  the  pomological  garden  of  Mr.  Man- 
ning, and  principally  described  in  the  Magazine  of  Horticulture,  the 
Beurre  dAnjou  should  not  have  been  found  among  them.  It  first 
fruited  in  the  collection  of  Col.  Wilder,  of  Dorchester,  in  1845,  and  its 
cultivation  is  yet  mostly  confined  to  amateur  collections. 

The  Beurre  dAnjou  is  a  rapid  growing  and  healthy  tree,  forming  a 
fine  pyramid  in  five  or  six  years.  The  fruit  is  borne  on  the  ends  of 
the  shoots,  and  when  every  branch  is  terminated  with  well  grown  speci- 
mens the  tree  presents  a  highly  beautiful  appearance.  It  succeeds 
admirably  upon  the  quince,  our  tree  being  upwards  of  ten  feet  high, 
tliough  only  six  years  planted  out ;  and  last  season  it  produced  upwards 
of  sixty  pears,  some  of  which  weighed  half  a  pound.  The  fruit  ripens 
freely  and  keeps  well. 

Tree. — Vigorous,  with  strong  shoots,  thrown  out  horizontally  at  first, 
but  afterwards  tm-ning  upwards  with  the  ends  quite  erect ;  as  it  becomes 
older,  from  the  weight  of  fruit,  the  branches  assume  a  diverging  habit. 

[61] 


BEURRE'   D'ANJOU   PEAR. 

Wood. — Yellowish  olive,  dotted  with  pale  gi^ay  specks,  stout,  and 
short-jointed ;  old  wood,  grayish  olive ;  buds  large,  short,  ovate,  diverging, 
with  rather  prominent  shoulders  :  Flower-buds  large,  bluntly  obovate. 

Leaves. — Large,  oblong,  rounded  at  the  base,  and  tapering  regularly 
to  the  point,  recurved  on  the  midrib,  smooth,  pale  green,  undulated, 
folded  inwards,  and  nearly  entire  on  the  edge;  petioles  rather  long, 
nearly  two  inches  in  length,  stout. 

Flowers. — Medium  size ;  petals  with  a  long  claw  and  much  cupped. 

Fruit. — Large,  about  three  and  a  half  inches  long,  and  three  in 
diameter :  Form,  oblong-obovate,  full  and  rounded  at  the  crown,  nar- 
rowing to  an  obtuse  point  at  the  stem :  Skin,  fair,  smooth,  yellowish, 
very  broadly  marked  on  the  sunny  side  with  dull  red,  much  russetted 
around  the  eye,  and  regularly  covered  with  minute  russety  specks : 
Stem,  short,  about  half  an  inch  long,  always  stout  and  thick,  curved, 
and  obhquely  inserted  in  a  shallow  cavity,  formed  by  uneven  swellings 
and  projections  of  the  fruit :  Eye,  medium  size,  open,  and  depressed  in 
a  small,  round,  regularly  formed  basin ;  segments  of  the  calyx  con- 
nected, thick,  reflexed :  Flesh,  yellowish  white,  rather  coai'se,  melting, 
and  very  juicy :  Flavor,  rich,  sprightly,  vinous,  highly  perfumed,  and 
dehcious :  Core,  small :  Seeds,  large,  long,  and  pointed. 


Ripe  in  October  and  November,  and  keeps  well. 

[62] 


.DEARBORNS    SEEDLIF&. 

Fruiti-  of  A-mercca,f  [ate  iV?  Drawn frouL  jTature  S   CliTomo  littii  5y    V.  jfiarp. 


THE  DEARBORN'S   SEEDLING  PEAR. 

Deaeborn's  Seedling.     Neio  England  Farmer,  vol.  x.  p.  59. 

This  fine  eai'ly  pear,  though  among  the  first 
American  varieties  which  were  brought  to  the  notice 
of  cultivators,  is  just  beginning  to  be  properly  appre- 
ciated. It  has  many  valuable  quahties.  The  tree 
is  a  vigorous  and  healthy  grower,  the  fruit  of  fan- 
size,  and  of  superior  quality,  and  it  comes  at  a  sea- 
son when  the  supply  of  fine  kinds  is  not  abundant. 
Until  the  introduction  of  the  Bloodgood,  Tyson,  and 
Rostiezer,  it  was  the  only  excellent  pear  ripening 
between  the  Jargonelle  and  the  Williams's  Bon 
Chretien. 

The  Dearborn's  Seedhng  originated  in  the  garden  of  Gen.  H.  A.  S. 
Dearborn,  of  Roxbury,  the  first  president  of  the  Massachusetts  Horti- 
cultural Society,  about  thirty  yeai's  ago.  It  was  found  growing  in  a 
border  of  shrubs,  in  a  cluster  of  syringa  and  rose  bushes,  and  when 
about  five  years  old.  Gen.  Dearborn  concluded  to  remove  it  to  a  small 
nui'sery  for  the  purpose  of  using  it  as  a  stock ;  but,  in  the  attempt  to 
replant  it,  it  was  found  to  have  only  a  single  tap  root  of  great  length ; 
and  as  it  was  doubtful  whether  the  shortening  of  this  root  might  not 
cause  its  death.  Gen.  Dearborn  concluded  to  let  the  tree  remain  until  it 
came  into  bearing,  and  ordered  the  earth  to  be  replaced.  In  1830,  it 
produced  one  pear;  and  in  1832,  thirty-five. 

The  tree  is  supposed  to  have  sprung  from  a  seed  accidentally  dropped 
where  it  stood,  as  there  were  no  pear  trees  in  the  vicinity  of  it  at  that 
time,  or  for  many  years  previous.  It  grew  rapidly,  and  in  such  regular 
form,  tliat  there  was  no  occasion  to  attempt  improving  it  by  pruning. 
In  1831,  Gen.  Dearborn  sent  some  of  the  pears  to  the  Massachusetts 
Horticultural  Society,  with  a  letter  describing  the  fruit ;  and  it  was 
justly  pronounced  a  valuable  acquisition. 

Dearborn's  Seedling  is  a  very  free  growing  variety ;  upright,  regular, 
and  handsome  in  form,  and  rather  tardy  in  coming  into  bearing ;  it 
succeeds,  however,  very  well  upon  the  quince,  and  produces  good  crops 
of  fine  and  fair  sized  firuit.  Our  drawing  is  from  specimens  produced 
upon  the  quince. 

Tree. — Vigorous,  erect,  and  rather  tall,  running  up  with  long  shoots, 
extending  horizontally  till  within  eighteen  or  twenty  inches  of  the  ends, 
which  are  turned  upwards  and  very  erect. 

163] 


DEARBORN'S    SEEDLING    PEAR. 

Wood. — Reddish  brown,  freckled  with  small  fawn-colored  specks; 
old  wood,  dull  grayish  brown ;  buds,  small,  short,  rounded,  erect : 
Flower-buds  medium  size,  ovate,  with  slightly  woolly  scales. 

Leaves. — Medium  size,  ovate,  rounded  at  the  base,  shortly  pointed, 
smooth,  undulated,  and  httle  folded  at  the  edges,  with  conspicuous 
nerves  beneath,  and  finely  and  regularly  serrated;  petioles  medium 
length,  about  one  and  a  quarter  inches,  somewhat  slender. 

Flowers. — ^Medium  size  ;  petals  round,  cupped. 

Fruit. — Medium  size,  about  two  inches  long,  and  two  inches  in 
diameter :  Form,  roundish,  inclining  to  obovate,  largest  in  the  middle, 
rounded  at  the  crown,  and  narrowing  little  to  the  stem  :  Skin,  fair,  smooth, 
thin,  pale  green,  becoming  of  a  beautiful  lemon  yellow  when  mature,  with 
a  large  fawn- colored  blotch  at  the  base  of  the  stem,  and  the  surface  dot- 
ted with  minute  russety  specks :  Stem,  rather  long,  about  an  inch  and 
a  quarter  in  length,  moderately  slender,  smooth,  curved,  and  obliquely 
inserted  in  a  very  small  cavity :  Eye,  rather  small,  open,  and  shghtly 
depressed  ;  segments  of  the  calyx  short,  thick,  projecting  :  Flesh,  yel- 
lowish white,  fine,  melting,  buttery,  and  juicy:  Flavor,  rich,  sugary, 
dehcately  perfumed,  and  delicious :  Core,  medium  size  :  Seeds,  medium 
size,  long,  pointed,  and  dark  brown. 


Ripe  from  the  early  part  of  August  to  the  first  of  September. 

[64] 


r 


EEURRE    BOSC 


Amertca^ Plate  y 


Htsynx  from.  Natm'e  St  CJiromo 


THE   BEURRE'   BOSC   PEAR. 

Beurre  Bosc.    Lon.  Hort.  Soc.  Catalogue,  2d  Ed.  1831. 

Calebasse  Bosc,  \ 

Beurre'  d'Yelle,  of  some,   f  ^^        ^        _  ,  „ , 

,,  ivT  r  Lon.  Hort.  Soc.  Cat.,  3d  Ed.  1842. 

Marianne  Nouvelle, 

Bosc's  Flaschenbirne,         f 

The  Beurre  Bosc  has  such  a  high  and  well 
known  reputation,  that  it  would  seem  almost  super- 
fluous to  recapitulate  its  merits.  Since  its  intro- 
duction to  our  gardens  it  has  continued  to  be  a 
general  favorite,  and  it  has  been  set  down  as  a 
variety  which  cannot  be  omitted  from  the  smallest 
collection  of  pears.  It  is  a  moderately  vigorous 
and  healthy  growing  tree,  with  large,  glossy,  and 
ample  foliage, — quite  conspicuous,  in  this  respect, 
among  other  pear  trees, — and,  when  loaded  with  its 
large,  bell-shaped,  rich-looking  russety  fruit,  dis- 
tributed evenly,  but  not  thicldy,  over  the  branches,  no  pear  has  a  more 
noble  and  attractive  aspect. 

The  Beurre  Bosc  was  raised  as  long  ago  as  1807.  It  was  one  of 
the  early  acquisitions  of  Van  Mons,  when  his  system  of  producing 
seedlings  first  began  to  attract  attention  ;  and  was  named  by  him  in 
honor  of  his  friend,  M.  Bosc,  a  distinguished  Belgian  pomologist.  It 
was  sent  to  the  London  Horticultural  Society  about  1820,  and  was 
introduced  into  American  collections  in  1832  or  1833,  when  scions 
were  received,  by  Messrs.  Manning  and  Kenrick,  from  Dr.  Van  Mons 
and  the  London  Horticultural  Society  about  the  same  time.  It  first 
fruited  in  Mr.  Manning's  collection  in  1836,  and  he  gave  a  brief  account 
of  it  in  the  Magazine  of  Horticulture,  (vol.  iii.  p.  47,)  for  1837. 

The  Beurre  Bosc,  in  the  nursery  and  while  young,  is  a  rather  mod- 
erate grower,  and  the  shoots  bend  and  incline  downwards ;  but  when  it 
gets  established  it  thrives  well,  and  makes  long  and  vigorous  branches. 
It  does  not  succeed  very  well  upon  the  quince  unless  double  worked.  It 
is  rather  late  in  coming  into  bearing,  generally  the  fifth  or  sixth  year ; 
but  when  it  begins  to  fruit  it  produces  regular  crops,  the  pears  being 
borne  singly — not  in  clusters  as  with  most  kinds — and,  on  this  account, 
the  trees  have  the  appearance  of  having  been  thinned. 

Tree. — Vigorous,  somewhat  irregular  and  diverging  while  young, 
l)ut,  with  age,  attaining  an  upright  and  spreading  habit. 

Wood. — Brown,  dotted  with  large  pale  gray  specks,  long-jointed, 
and  moderately  stout ;  old  wood,  dull  gray  brown ;  annual  shoots  rather 

[65] 


BEURRE      BOSC    TEAR. 

long;  buds,  medium  size,  pointed,  little  diverging,  with  prominent 
shoulders  :  Flower-buds  medium  size. 

Leaves. — Large,  broad,  and  rounded  at  the  base,  tapering  consider- 
ably to  the  point,  thick,  dark  green,  glossy  on  the  upper  side,  with 
prominent  nerves,  slightly  undulated  and  without  serratures  on  the 
edge  ;  petioles  long,  about  two  inches  in  length,  and  moderately  stout. 

Flo^vees. — Large ;  petals  narrow,  with  a  long  claw  and  little  cupped. 

Fruit. — Large,  about  four  inches  long,  and  three  in  diameter  :  Form, 
pyramidal,  little  uneven  on  the  surface,  large  full  and  round  at  the 
base,  contracted  near  the  middle,  and  from  thence  gradually  tapering  to 
the  stem  :  Sldn,  neai'ly  smooth,  bright  cinnamon  russet  all  over,  with 
occasional  rough  patches  of  a  darker  shade,  and  a  few  scattered  black- 
ish dots :  Stem,  long,  about  one  and  a  half  inches  in  length,  curved, 
rather  slender,  light  brown ;  Eye,  small,  closed,  and  but  shghtly  de- 
pressed in  a  shallow  basin ;  segments  of  the  calyx  short :  Flesh,  yel- 
lowish white,  fine,  buttery,  melting,  and  juicy :  Flavor,  rich,  sugary, 
perfumed,  and  dehcious :  Core,  medium  size :  Seeds,  medium  size, 
darlv  brown. 


Ripe  in  September  and  October,  and  matures  gradually 


[66] 


HirBBARDSIOlS'    NOKSIJCH. 


Iruifs  oF  Am er tea,  Plate  KT 


Drawu  from  Fahire  il  Clironio  Tctfi':'^  hv  M'  Sharp . 


THE  HUBBARDSTON   NONSUCH  APPLE. 

HuBBAKDSTON  NoNSUCH.    Keiirick's  American  Orchardist,  1st  Ed.  1832. 

The  Hubbardston  Nonsuch  holds  the  same  place 
among  early  winter  apples,  that  the  Baldwin  does 
among  the  later  ones,  or  the  Porter  among  the  au- 
tumn varieties.  Of  large  si^e,  beautiful  appearance, 
and  rich  flavor,  it  possesses  a  combination  of  all  the 
qualities  of  the  finest  apples.  Nor  does  its  excellence 
stop  here ;  for  the  tree  is  a  good  grower,  with  large 
and  handsome  fohage,  and  in  every  stage  of  its  growth, 
whether  in  the  nursery  row,  or  when  it  has  attained  a 
matm-e  age,  possesses  a  stately  and  symmetrical  habit. 
It  is  also  one  of  our  hardiest  sorts,  surpassing,  in  this 
respect,  the  Baldwin ;  it  thrives  well  in  various  parts  of  the  country, 
and  in  the  Western  states,  where  some  of  our  New  England  apples 
have  been  affected  with  what  is  called  the  bitter  rot,  the  Hubbardston 
Nonsuch  has  been  declared  "  first  rate  in  every  particular." 

This  fine  apple  was  introduced  to  notice  by  Capt.  Hyde,  of  Newton, 
one  of  our  oldest  nurserymen,  upwards  of  thirty  years  ago,  who  pro- 
cured scions,  and  distributed  a  gi-eat  number  of  trees  from  his  nursery 
long  before  its  merits  were  generally  known.  It  originated  in  the  town 
of  Hubbardston  in  this  State,  and  was  first  described  by  Mr.  Kenrick,  in 
the  first  edition  of  the  American  Orchardist,  nearly  twenty  years  ago.  It 
is  not  yet  very  extensively  disseminated,  but  as  it  becomes  better  known, 
it  will  undoubtedly  occupy  a  prominent  place  in  every  good  orchard. 

The  Hubbardston  Nonsuch  in  the  orchard  bears  a  full  crop  only  in 
alternate,  or  what  are  usually  termed  bearing,  yeai^s,  and  a  small  crop 
in  the  intermediate  years.  The  fruit,  though  always  handsome,  is 
greatly  improved  by  high  cultivation,  being  then  unusually  large  and 
brilhantly  colored,  as  represented  in  our  drawing.  Its  season  of  ripen- 
ing is  usually  from  November  to  February ;  but  it  may  be  kept  in  a 
cool  cellar  till  March,  in  very  good  condition,  though  at  the  sacrifice  of 
most  of  its  fine  flavor. 

Tree. — ^Mgorous,  upright,  with  regularly  curved  branches,  the  ends 
erect;  when  full  grown,  making  a  uniform  and  moderately  spreading 
head. 

Wood. — Brownish  chestnut,  sprinkled  with  whitish  specks,  moder- 
ately strong,  and  not  very  long-jointed ;  annual  shoots  rather  slender, 
long,  and  very  downy  at  the  ends  :  Buds,  rather  small,  short,  and  little 
flattened. 

[67] 


IIUBBARDSTON    NONSUCH    APPLE. 

Leaves. — ^Rather  lai'ge,  ovate-oblong,  broadest  near  the  middle,  nar- 
rowing little  to  the  base,  and  tapering  to  the  point,  thick,  deep  shining 
green  above,  and  covered  with  a  whitish  down  beneath ;  deeply, 
coarsely,  and  unequally  serrated,  with  prominent  nerves,  and  folded 
inwards  at  the  edges ;  petioles,  medium  length,  about  one  inch  long, 
and  rather  stout. 

Flowers. — Medium  size ;  petals  oblong,  nearly  flat,  thin,  somewhat 
wavy,  and  tinged  with  pink. 

Fruit. — Large,  about  three  and  a  quarter  inches  broad,  and  three 
inches  deep  :  Form,  roundish,  or  roundish  conical,  largest  near  the 
middle,  narrowing  towards  the  crown,  and  shghtly  to  the  stem  :  Skin, 
fair,  smooth,  glossy,  of  a  rich  yellow,  nearly  covered  with  deep  orange 
red,  rather  indistinctly  striped  with  light  crimson,  often  russetted 
around  the  base  of  the  stem,  and  sparsely  dotted  on  the  surface  with 
large  russet  specks  :  Stem,  medium  length,  about  three  quarters  of  an 
inch  long,  rather  slender,  and  moderately  inserted  in  a  broad,  regular 
cavity :  Eye,  large,  partially  open,  and  little  sunk  in  a  broad,  open,  and 
ribbed  basin  ;  segments  of  the  calyx  broad  and  very  short:  Flesh,  yel- 
lowish, rather  fine,  crisp  and  tender :  Juice,  tolerably  abundant,  with  a 
rich  admixture  of  sweet  and  acid,  high-flavored  and  excellent:  Core, 
small,  nearly  close :  Seeds,  medium  size,  plump. 


Ripe  in  October,  and  keeps  in  good  condition  until  February. 

[G8] 


TUK,    DIX  PEAR 


Fniily   orArrLerti'fi  T'ldle  N"" 


Drawn   Kr<i nt  fTatu re <S  Cdroini)  lith''   l)vr  W,  Miarp 


THE  DIX   PEAR. 


Dix.     New  England  Farmer,  vol.  viii.  p.  161, 1830. 

Few,  if  any,  of  our  native  pears  hold  a  higher  rank 
than  the  Dix.  The  large  size,  beautiful  appearance, 
and  exquisite  flavor  of  its  fruit,  added  to  the  vigor 
and  hardiness  of  the  tree,  its  productiveness,  con- 
stant bearing,  and  period  of  maturity,  give  it  a  com- 
bination of  quahties  which  but  few  varieties  possess. 
"When  originally  brought  into  notice,  in  1829,  it  was 
pronounced  "  one  of  the  very  best  autumn  pears, 
which  might,  with  the  greatest  safety,  be  introduced 
into  oui'  gardens ;"  and  twenty  yeai's'  experience  have 
fully  confirmed  the  correctness  of  that  opinion. 
The  Dix  originated  in  Boston,  in  the  garden  of  Madame  Dix,  in  com- 
pliment to  whom  it  was  named,  about  thirty-five  years  ago.  The  tree 
sprung  from  seed  near  the  house,  and  grew  so  rapidly,  that,  in  1829,  it 
had  attained  the  height  of  twenty-three  feet,  with  a  stem  ten  inches  in 
diameter ;  it  still  stands  in  the  same  spot,  and  has  now  become  a  very 
lai'ge  tree.  It  first  began  to  bear  in  1825,  but  did  not  produce  a  full 
crop  till  1829,  since  which  time  it  has  continued  to  bear  abundant 
crops  of  fine  fruit. 

The  Dix  is  very  late  in  coming  into  bearing,  and,  on  this  account, 
cultivators  have  often  rejected  it  in  making  a  selection  of  fine  pears. 
The  average  period  of  its  fruiting  is  eight  or  ten  years,  occasionally  in 
four  or  five,  but  oftener  twelve  and  upwards.  It  has,  however,  the  good 
quality  of  constant  bearing  after  it  has  attained  a  fruiting  state,  and  the 
pears  ripen  off  as  freely  as  the  Baldwin  apple.  It  does  not  succeed 
upon  the  quince  unless  double-worked. 

The  Dix  is  one  of  the  most  marked  varieties  in  the  nursery.  The 
wood  is  almost  as  yellow,  smooth,  and  slender,  as  a  willow;  but  the  tree 
has  an  erect  and  upright  habit,  and  in  time  forms  a  large  and  fine  head. 
Teee. — ^Vigorous,  upright,  with  rather  long  and  slender  annual  shoots, 
occasionally  thorny,  horizontal  at  first,  but  erect  at  the  ends ;  as  the 
branches  become  older  they  assume  a  rather  straggling  habit. 

Wood. — Clear  light  yellow,  smooth  and  glossy,  with  very  minute  dots, 
slender  and  rather  long-jointed ;  old  wood,  pale  olive  yellow ;  buds, 
medium  size,  roundish  ovate,  sHghtly  diverging,  with  very  prominent 
shoulders :  Flower-buds,  medium  size. 

[69] 


DIX    PEAR 


Leaves. — Small,  ovate,  light  green,  broadest  in  the  middle,  tapering 
to  each  end,  little  recurved  on  the  midrib,  shghtly  wavy,  and  somewhat 
reflexed  at  the  edges,  with  a  smooth  and  glossy  surface,  and  very  finely 
serrated ;  petioles  long,  about  two  inches  in  length,  slender. 

Flowers. — Medium  size,  petals  narrow. 

Fruit. — Large,  about  four  inches  long  and  three  and  a  half  in 
diameter :  Form,  oblong,  inclining  to  pyramidal,  regular,  largest  in  the 
middle,  tapering  to  an  obtuse  point  at  the  stem  :  Skin,  slightly  rough, 
greenish  yellow,  becoming  pale  yellow  when  mature,  broadly  tinged 
with  pale  red  in  the  sun,  and  mottled  with  dots  of  a  deeper  shade, 
often  russeted  around  the  crown,  and  regularly  and  thickly  covered  with 
large  distinct  russet  specks  :  Stem,  medium  length,  about  an  inch  long, 
rather  stout,  curved,  and  inserted  in  a  shallow  cavity,  formed  by  swell- 
ings and  projections  of  the  fruit,  highest  on  one  side :  Eye,  medium 
size,  open  and  slightly  sunk  in  a  very  shallow,  plaited  or  fmTowed 
basin  ;  segments  of  the  calyx  short,  stiff,  projecting :  Flesh,  yellowish 
white,  coarse,  melting,  and  juicy :  Flavor,  rich,  sugary,  slightly  vinous, 
perfumed  and  deUcious  :  Core,  rather  large  :  Seeds,  small. 


Ripe  in  November,  and  keeps  four  or  five  weeks. 

[70] 


m,-. 


TTtE     LA.S    C/ANAS     PEAR 


T'ruits   op  AiiLenca,    Plalr  W 


Drukvti    from   ijdlurc  iV    (.'hj'(jrni)    litliJ-  by'WTShnrp 


THE   LAS   CANAS   PEAR. 

Las  Canas.     Magazine  of  Horticulture,  vol.  xv.  p.  197,  1849. 

The  Las  Canas  is  one  of  the  numerous  varieties  in- 
troduced through  the  exertions  of  the  late  Mr.  Manning, 
of  Salem,  who  obtained  the  scions  from  M.  Emehen  de 
Wael,  an  amateur  cultivator  of  Antwerp,  and  an  intimate 
friend  of  Dr.  Van  Mons,  who  at  that  time  possessed 
one  of  the  most  extensive  collections  of  pears.  M.  de 
Wael  visited  this  country  about  twelve  years  ago,  and 
on  his  return  home  forwarded  to  Messrs.  Manning  and 
Kenrick  scions  of  many  new  varieties  of  pears,  and  the 
Las  Canas  was  among  the  number. 

It  first  fruited  in  the  Pomological  Garden  about  five 
years  ago,  giving  promise  of  great  excellence  ;  and  the  experience  of 
successive  years  has  proved  it  to  be  a  most  valuable  acquisition.  It 
has  much  of  the  character  of  those  fine  sorts,  the  Tyson  and  Rostiezer, 
possessing  the  rich  spicy  aroma  which  renders  those  varieties  so  popu- 
lar and  generally  esteemed.  It  is  only  a  medium-sized  fruit ;  but  its 
many  fine  quahties,  added  to  its  productiveness, — bearing  its  fruit  in 
clusters, — vigorous  habit,  and  early  bearing,  place  it  among  the  very 
best  pears. 

The  origin  of  the  Las  Canas  is  unknown ;  it  is  probably  a  seedling 
produced  by  some  of  the  Belgian  amateurs,  who  are  constantly  raising 
new  seedUngs,  and  to  whom  we  are  indebted  for  so  many  of  our  choicest 
pears. 

The  form  of  this  pear  is  somewhat  peculiar ;  the  crown  is  large  and 
full,  and,  contracting  shghtly  in  the  middle,  it  tapers  so  regularly  into 
the  stem  that  it  is  scarcely  possible  to  say  where  it  begins  or  ends. 
The  tree  is  of  very  upright  and  regular  form  while  young,  with  branches 
which  make  very  acute  angles,  and  its  general  form  is  similar  to  the 
Wilhams's  Bon  Chretien,  (or  Bartlett.)  Whether  it  will  succeed  well 
upon  the  quince  has  not  yet  been  ascertained.  Mr.  Manning,  from 
whom  we  received  our  specimens,  and  in  whose  collection  the  Las  Canas 
has,  so  far,  only  fruited,  informs  us  that  they  were  from  a  tree  on  the 
pear,  and  that  he  had  not  tried  it  upon  the  quince. 

Teee. — ^Moderately  vigorous,  upright,  with  erect  annual  shoots,  which 
ascend  at  very  acute  angles. 

Wood. — Dull  yellowish  brown,  smooth,  and  speckled  with  small 
russet  specks,  moderately  stout,  rather  short-jointed  and  blunt  at  the 
ends;  old  wood,  dull  brownish  olive;  buds,  medium  size,  rather  long 

171] 


LAS    CANAS    PEAR. 

and  pointed,  flattened,  erect,  incurved  towards  the  ends,  with  small 
shoulders,  and  partially  covered  with  grayish  scales :  Flower-buds,  me- 
dium size,  ovate. 

Leaves, — Small,  ovate,  dull  green,  cordate  at  the  base,  shortly 
pointed,  shghtly  wavy,  and  nearly  entire  at  the  edge  ;  petioles,  medium 
length,  about  one  inch  long,  rather  slender,  and  growing  nearly  erect. 

Flowers. — Medium  size,  in  compact  clusters ;  petals  Httle  cupped, 
roundish,  with  nearly  entire  edges  ;  claw  short. 

Fruit. — Medium  size,  about  two  and  a  half  inches  long,  and  one 
and  three  quarters  in  diameter :  Form,  pyramidal,  very  regular,  obhque 
at  the  crown,  and  tapering  into  the  stem :  Skin,  shghtly  rough,  dull 
yellowish  green,  very  much  russeted  around  the  eye  extending  in 
patches  and  tracing  towards  the  stem,  mottled  with  green,  and  covered 
with  small  russet  specks :  Stem,  medium  length,  about  three  quarters 
of  an  inch  long,  slender,  curved,  thick  at  the  end  attached  to  the 
branch,  and  swollen  and  fleshy  at  its  junction  with  the  fruit,  which  is 
oblique  :  Eye,  small,  open,  and  inserted  in  a  small,  scarcely  perceivable 
basin ;  segments  of  the  calyx  short,  very  broad,  and  reflexed  :  Flesh, 
yellowish  white,  fine,  melting,  and  very  juicy  :  Flavor,  rich  and  saccha- 
rine, with  a  high  and  deUcious  aroma :  Core,  medium  size :  Seeds,  me- 
dium size,  nearly  black. 


BiPE  in  October,  and  keeps  two  or  three  weeks. 

[72] 


Till','  Ull{rHE8.Sj^'  J)'  /VN{;OLIl,h;ME   ]"'KAJi 


Frurts   of"  America  ITalH.l^i' 


Drawn  (toim  Nulurp  i1  Cliroino  litli'.'  by  IV.'Sliarp 


THE  DUCHESSE  OF  ANGOULEME   PEAR. 


DucHESSE  OF  Angouleme.     Pomological  Magazine,  vol.  ii.  pi.  76. 

Few  varieties  of  pears  have  attracted  so  much 
attention  as  the  Duchesse  of  Angouleme.  The  im- 
mense size  of  the  fruit, — its  great  beauty  and  rich 
flavor, — as  well  as  the  vigor,  hardiness,  and  produc- 
tiveness of  the  tree,  have  given  it  a  character  which 
entitles  it  to  a  place  in  the  smallest  collection.  Some 
cultivators,  we  are  aware,  have  pronounced  it  a  varia- 
ble fruit,  sometimes  excellent,  but  oftener  wanting  in 
flavor,  and  only  to  be  considered  a  good  pear.  But 
we  are  inclined  to  believe  this  character  has  only 
been  applied  to  it  when  grown  in  an  unfavorable  soil 
or  locality,  or  when,  from  some  cause,  the  fruit  has  not  been  produced  in 
its  best  condition.  The  Pomological  Magazine,  above  quoted,  describes 
it  as  "  the  very  finest"  of  late  autumn  pears,  and  though  this  was  twenty 
years  ago,  since  which  time  many  new  kinds  have  been  introduced,  we 
know  of  no  variety  of  the  same  season,  except  Swan's  Orange,  which 
for  general  cultivation  will  surpass  it. 

The  Duchesse  of  Angouleme  was  originally  found  growing  in  a  hedge, 
at  Anvers,  near  Paris,  upwards  of  thirty  years  ago ;  but  since  its  intro- 
duction it  has  been  rapidly  and  widely  disseminated,  and  there  are  few 
collections  which  do  not  contain  one  or  more  trees.  The  fruit  often 
grows  to  a  very  large  size  ;  its  ordinary  weight  is  from  twelve  to  sixteen 
ounces ;  but  the  specimen  which  our  drawing  so  beautifully  represents, 
weighed  upwards  of  twenty  ounces,  and  grew  upon  a  dwarf  tree  only 
four  or  five  years  old. 

The  tree  is  of  upright  and  stocky  habit,  and  makes  a  beautiful  and 
symmetrical  pyramid,  growing  admirably  upon  the  quince,  and  forming 
fine  specimens  at  the  age  of  four  or  five  years.  It  is  also  a  fine  variety 
for  espaUers  or  walls ;  and  a  trained  tree,  with  a  full  crop,  is  one  of  the 
most  attractive  objects  of  the  fruit  garden.  It  comes  into  bearing  early, 
either  upon  the  pear  or  quince  stock. 

Teee. — ^\^igorous,  upright  and  erect,  the  lateral  branches  ascending 
at  very  acute  angles ;  annual  shoots  long  and  straight. 

Wood. — Brownish  yellow,  thickly  dotted  with  large  prominent  whitish 
specks,  stout  and  rather  long-jointed ;  old  wood  yellowish  ohve ;  buds, 
medium  size,  long,  slender,  and  sharply  pointed,  diverging :  Flower- 
buds,  medium  size,  ovate,  with  somewhat  wooly  scales. 

[731 


DUCHESSE  OF  ANGOULEME  PEAR. 

Leaves. — Medium  si^e,  ovate,  broadest  in  the  middle,  shortly  pointed, 
slightly  wavy,  of  a  bright  shining  green,  finely  nerved,  and  nearly  entire 
on  the  edge ;  petioles  medium  length,  about  one  and  a  quarter  inches 
long,  and  rather  slender. 

Flowees. — Medium  size ;  petals  narrow,  oblong,  nearly  flat. 

Fruit. — ^Very  large,  about  four  inches  long  and  three  and  a  half  in 
diameter :  Form,  roundish  oblong,  tapering  little  to  the  stem,  where  it 
is  very  obtuse,  with  a  very  uneven  and  knobby  surface  :  Sldn,  fair, 
smooth,  rich  deep  yellow  when  mature,  often  tinged  with  blush  on  the 
sunny  side,  with  several  scattered  irregular  russety  patches,  and  the  whole 
surface  regularly  sprinkled  with  large  russety  specks  :  Stem,  medium 
length,  about  an  inch  long,  thick  and  large  where  it  adjoins  the  branch, 
and  deeply  sunk  in  a  round  cavity :  Eye,  rather  small,  closed,  and  deeply 
sunk  in  a  much  furrowed  basin  ;  segments  of  the  calyx  short,  incurved, 
stiff:  Flesh,  white,  fine,  melting,  buttery,  and  juicy:  Flavor,  rich,  sac- 
charine, perfumed,  and  excellent :  Core,  medium  size :  Seeds,  medium 
size,  plump. 


Rtpe  in  October  and  November,  and  keeps  well. 

[741 


THE    EAPjLY    harvest    APPLE 


Frulls   of  America,  P[ahe    N'f 


Vi-nivn   Fro7ii¥ul[Lre.?-Cliroraol[lTi-:'  bjW.Shmp, 


THE   EARLY   HARVEST   APPLE. 


Early  Harvest.     Kenrick's  American  OrcharcUst,  1st  Ed.  1833. 

Large  Early  Harvest,  Thatcher's  Am.  Orchardist. 

Prince's  Harvest,  or  i 

Early  French  Reinette,  \  ^^^^'^  ^''''  "f  ^'''  O'^^^rd,  <^c. 

July  Pippin,  Floy,  in  Guide  to  the  Orchard,  Am.  Ed. 

July  Early  Pippin,  ) 

Large  Early,  \  H^^-  Soc  Catalogue,  3d.  Ed.  1842. 

Harvest,  i 

Yellow  Harvest,  ,    ^  ,        .  „      ■ 

^  ,,_  ^  rol  some  American  collections. 

Large   White  Juneating, 

Tart  Bough,  ' 

The  Early  Harvest  is,  without  doubt,  the  finest 
early  apple  we  yet  possess.  Of  good  size,  and 
beautiful  appearance,  it  has  a  crisp  and  tender 
flesh,  and  combines,  in  its  flavor,  that  pleasant  ad- 
mixture of  sweet  and  acid  which  gives  a  freshness 
peculiar  among  early  apples. 

Mr.  Coxe,  in  his  excellent  work  on  fruit  trees, 
describes  the  Early  Harvest  under  the  names  above 
quoted  from  his  work,  and  he  is  the  first  author 
who  notices  this  variety.  He  does  not,  however, 
state  its  origin,  or  from  whence  he  received  it;  but 
as  it  has  not  been  identified  among  the  great  number  of  foreign  kinds 
which  have  been  introduced  to  American  collections,  there  can  be  no 
doubt  of  its  native  origin. 

Though  now  upwards  of  thirty  years  since  it  was  first  brought  to 
notice  by  Mr.  Coxe,  it  is  yet  very  little  cultivated,  in  comparison  with 
other  sorts  more  recently  introduced,  and  of  inferior  quality.  The 
supply  of  fruit  for  our  markets  is  exceedingly  limited,  and  what  there 
is,  when  large  and  fine,  commands  a  very  high  price.  That  a  variety  so 
excellent  should  not  have  been  much  more  extensively  disseminated  is 
somewhat  remarkable,  and  we  hope  our  description  and  figure  of  it  may 
aid  in  making  it  better  known  to  all  cultivators. 

The  Early  Harvest  is  a  moderately  vigorous  and  healthy  growing 
tree,  branching  low,  but  forming,  when  full  grown,  a  fine  round  head ; 
it  comes  early  into  bearing,  and  produces  abundant  crops.  The  young 
trees  gi'ow  upright,  and  may  readily  be  distinguished  among  others  from 
the  forked  appearance  of  the  lateral  shoots,  several  of  which  spring 
from  the  extremity  of  the  previous  year's  wood. 

[75] 


EARLY    HARVEST    APPLE. 

Tree. — Moderately  vigorous,  upright,  the  branches  making  very 
acute  angles. 

Wood. — Reddish  chestnut,  sprinkled  with  small  whitish  specks,  mod- 
erately stout,  short-jointed ;  annual  shoots  somewhat  downy  at  the 
ends ;  old  wood,  brownish  chestnut ;  buds,  small,  short,  and  flattened, 
with  small  shoulders :  Flower-buds,  medium  size,  frequently  formed  at 
the  ends  of  the  shoots. 

Leaves. — Medium  size,  roundish  obovate,  rather  hght  green,  taper- 
ing to  the  point,  wavy  at  the  edges,  and  irregularly  and  rather  obtusely 
serrated ;  petioles  rather  short,  about  half  an  inch  long,  stout. 

Flowers. — Medium  size  ;  petals  obovate,  cupped. 

Fruit. — Medium  size,  about  three  inches  broad,  and  two  and  a  half 
deep  :  Form,  roundish,  sometimes  httle  flattened  at  the  base,  rounding 
off  to  the  crown,  which  is  full :  Skin,  fau%  smooth,  pale  yellow  or  straw 
color  when  mature,  very  slightly  tinged  with  blush  on  the  sunny  side, 
with  a  few  traces  of  russet  round  the  stem,  and  some  scattered  spots 
of  the  same  color,  intermixed  with  white  specks,  over  the  surface : 
Stem,  medium  length,  about  three  quarters  of  an  inch  long,  rather 
slender,  and  inserted  in  a  moderately  deep  and  somewhat  narrow  cavity : 
Eye,  medium  size,  closed,  and  slightly  sunk  in  a  shallow,  nearly  smooth, 
basin  ;  segments  of  the  calyx  narrow,  twisted  :  Flesh,  white,  rather  fine, 
crisp,  and  tender :  Juice,  abundant,  pleasantly  acid,  sprightly  and  well 
flavored :  Core,  rather  close :  Seeds,  small. 


Ripe  from  the  middle  of  July  to  the  end  of  August. 

[76] 


riata  I^' 


THE  BEURRE^  DIEL  PEAR. 


;.     Hort.  Soc.  Catalogue,  3d  Ed.  1842. 


Beurrf/  Diel.     Pomological  Magazine,  vol.  i,  pi.  19. 

Dtel, 

Diel's  Butterbirne. 
Dorothee'  Royal, 
Grosse  Dorothee', 
Beurre'  Royal, 
Des  Trois  Tours, 
Beurre'  d'Yelle,  (of  some,) 
Gros  Dillen, 

DiLLEN, 

De  Melon, 

Melon  de  Kops, 

Beurre'  Magnifique, 

Beurre'  Incomparable, 

Sylvange  Verte  d'Hiver,  of  some  Collections. 

FouRCROY  Bouvier,  Thompson,  in  Card.  Chron.,  1845. 

If  the  epithet  of  a  noble  pear  belongs  to  any 
variety,  the  Beurre  Diel  unquestionably  deserves 
that  appellation.  It  is  a  noble  fruit,  in  every 
sense  of  the  word.  Of  the  very  largest  size, — 
of  handsome  form, — with  a  deep  yellow  sldn, — 
a  perfectly  melting  flesh  and  luscious  flavor, — and 
ripening  late  in  the  season,  when  there  are  but 
few  good  pears,  it  must  be  considered  one  of  the 
veiy  best  which  has  been  added  to  our  collections. 
The  Beurre  Diel  was  one  of  the  early  seedlings 
of  Dr.  Van  Mons,  and  was  raised  as  long  ago  as  1805.  He  first  sent 
scions  of  it  to  the  London  Horticultural  Society,  in  1817,  in  whose  gar- 
den it  soon  after  produced  fruit ;  and  it  was  first  sent  to  this  country  by 
Mr.  Knight,  in  his  liberal  donation  of  scions, — through  the  Hon.  John 
Lowell, — to  the  Massachusetts  Agricultural  Society,  in  1823.  It  was 
named  in  honor  of  Dr.  Augustus  Frederick  Adrian  Diel,  one  of  the  most 
distinguished  German  pomological  writers. 

The  Beurre  Diel,  in  addition  to  the  high  qualities  of  its  fruit,  is  one 
of  the  most  vigorous  and  beautiful  growing  pear  trees,  conspicuous  for 
its  large,  deep  green,  glossy  leaves,  and  smooth,  clean  bark,  and  is  val- 
uable as  an  ornamental  tree.  It  grows  very  freely  upon  the  quince,  and 
soon  acquires  a  good  size,  producing  abundant  crops. 

Teee. — ^Very  vigorous,  with  the  lateral  shoots  horizontal,  and  often 
curved  when  young,  but,  as  it  becomes  older,  assuming  an  upright  and 
tolerably  regular  form ;  annual  wood  long  and  remarkably  stout. 

Wood. — Grayish  brown,  with  large,  oblong,  grayish  specks,  strong, 
and  moderately  long-jointed ;    old  wood,  grayish  olive ;    buds,  medium 

[77] 


BEURRE'  DIEL   PEAR. 


size,  broad,  rather  sharply  pomted,  erect,  the  ends  curved  mward,  with 
prominent  shoulders  :  Flower-buds,  medium  size,  ovate. 

Leaves. — Large,  roundish  ovate,  largest  about  the  middle,  shortly 
pointed,  nearly  flat,  thick,  dark  green,  finely  and  irregularly  serrated ; 
petioles,  medium  length,  about  one  and  a  quarter  inches  long,  stout. 

Flowers. — Large,  petals  round,  cupped,  with  a  rather  short  claw. 

Fruit. — Large,  about  three  and  a  half  inches  long,  and  three  in  di- 
ameter :  Form,  obovate,  slightly  irregular,  large  about  the  middle,  full 
at  the  crown,  and  tapering  to  an  obtuse  point  at  the  stem  :  Skin,  slightly 
rough,  uneven,  dull  green,  becoming  bright  yellow  when  mature,  occa- 
sionally russeted  in  irregnilar  patches,  and  sprinkled  with  prominent 
russet  specks  :  Stem,  rather  long,  about  one  and  a  half  inches  in 
length,  stout,  curved,  and  deeply  inserted  in  a  contracted  cavity :  Eye, 
medium  size,  open,  and  considerably  depressed  in  a  ridged  basin ;  seg- 
ments of  the  calyx  long,  narrow  and  projecting :  Flesh,  yellowish  white, 
coarse,  slightly  gritty  at  the  core,  buttery,  melting  and  juicy :  Flavor, 
rich,  sugary,  highly  perfumed  and  delicious  :  Core,  medium  size  :  Seeds, 
medium  size,  dark  brown. 


Ripe  in  November  and  December,  and  keeps  till  January. 


TEE    SAINT    AiXDPxE    PEAH^ 


Jn±Tfs  of  AmPTrcR  ,  TTate  ?f° 


DratirafroTTi  Jlaiirre   S    CJirowo  lilfi*   1)t  "^^^  oKarp 


THE  SAINT  ANDREW  PEAR. 


Saint  Andre''.     Magazine  of  Horticulture,  vol.  xii.  p.  297. 

The  Saint  Andre  is  one  of  the  finest  autumn  pears, 
recently  introduced.  It  resembles,  in  its  melting  flesh 
and  rich  flavor,  the  Belle  Lucrative,  and  is  nearly,  or 
quite,  equal  to  that  variety,  which  is  admitted  to  stand 
at  the  head  of  our  early  autumn  pears.  The  fruit  is 
unusually  fair,  of  good  size,  comes  to  maturity  imme- 
diatly  after  the  Wilhams's  Bon  Chretien,  (or  Bartlett,) 
and  is  in  eating  three  or  four  weeks. 

For  its  introduction  to  American  collections,  we  are 
indebted  to  the  late  Mr.  R.  Manning,  of  Salem.  He 
received  scions  of  the  Saint  Andre,  with  some  other  sorts,  from  the 
Messrs.  Baumann,  of  Bollwiller,  France,  in  1834  or  1835,  at  the  same 
time  he  obtained  the  Rostiezer,  which  we  have  already  described.  It 
first  fruited  in  his  collection  in  1841,  and  he  briefly  noticed  it  in  the 
Magazim  of  Horticulture,  for  1842,  (vol.  viii.  p.  58;)  and  subsequently, 
we  fully  described  and  figured  it  in  the  same  work,  as  above  quoted. 

From  the  Pomological  Garden,  scions  have  been  disseminated,  and, 
for  four  or  five  years,  it  has  fruited  in  several  amateur  collections,  fully 
maintaining  its  high  character. 

Of  its  origin,  we  have  no  information.  Until  within  a  few  years,  its 
name  has  been  confined  to  the  Catalogue  of  Messrs.  Baumann,  and  we 
have  not  succeeded  in  finding  any  account  of  it,  by  pomological  writers, 
previous  to  that  of  Mr.  Manning.  It  is  probably  a  seedhng,  produced 
by  some  of  the  Flemish  cultivators,  and  introduced  into  their  collection. 
The  tree  is  of  vigorous  and  healthy  growth,  of  upright  habit,  regular 
in  form,  and  the  foliage  is  conspicuously  large,  glossy  and  handsome. 
The  wood,  as  it  acquires  age,  has  a  somewhat  cracked  and  rough  ap- 
pearance, similar  to  the  Van  Mons  Leon  le  Clerc,  though  in  a  much 
less  degree.  It  possesses  the  desirable  characteristics  of  coming  early 
into  bearing,  growing  freely  either  upon  the  quince  or  pear  stock,  and  of 
producing  abundant  crops.  The  shape  of  the  tree  and  color  of  the 
wood  somewhat  resemble  the  Seckel ;  and  we  have  received  a  number  of 
trees  from  France,  for  the  latter  variety,  which  have  proved  to  be  the 
Saint  Andi'e ;  but  whether  this  error  is  general,  we  have  no  opportunity 
of  knowing. 

Tree. — Vigorous,  upright,  and  regular  in  form,  the  lateral  shoots 
maldng  a  gentle  curve  upward ;  annual  wood  moderately  stout.  Young 
trees  in  the  nursery  branch  near  the  ground. 

[79] 


SAINT    ANDRE'   PEAR. 

Wood. — Clear  reddish  brown,  dotted  with  small  grayish  specks,  mod- 
erately stout,  and  rather  short-jointed ;  old  wood,  olive  brown ;  buds, 
medium  size,  long,  rounded,  rather  sharply  pointed,  diverging,  with  mod- 
erately large  shoulders :  Flower-buds,  medium  size,  obovate,  with  rather 
loose  scales. 

Leaves. — Large,  oblong  obovate,  broadest  near  the  base,  tapering  to 
the  point,  nearly  flat,  smooth,  deep  glossy  green,  and  quite  entire  on 
the  edge ;  petioles  long,  about  one  and  a  half  inches  in  length,  and 
moderately  stout. 

Flowers. — Medium  size  ;   petals  rather  short,  round  and  cupped. 

Fruit. — Large,  about  three  inches  long,  and  two  and  a  lialf  in  diam- 
eter :  Form,  obovate,  full  towards  the  crown,  and  tapering  regularly  to 
the  stem:  Skin,  fair,  smooth,  yellowish  green,  becoming  paler  when 
mature,  finely  spotted  or  marbled  with  dull  red  on  the  sunny  side,  and 
dotted  with  dark  green  and  russet  specks  :  Stem,  medium  length,  about 
one  inch  long,  moderately  stout,  curved,  somewhat  oblique,  often  swollen 
and  fleshy  where  it  adjoins  the  fruit :  Eye,  medium  size,  open,  and  little 
depressed  in  a  very  shallow  basin  ;  segments  of  the  calyx  short,  round  : 
Flesh,  greenish  white,  fine,  buttery,  melting  and  juicy :  Flavor,  rich, 
sprightly  and  vinous,  with  a  peculiarly  delicious  aroma :  Core,  small : 
Seeds,  medium  size,  very  pointed,  light  brown. 


Ripe  in  September  and  October,  and  keeps  some  time. 

1801 


THE    GOES    GOILEF  DPlOP  FUIR 


Trnxts  of  Amerce  i,  J^late   ¥" 


Drawn  frcuL  jrahirt;  S   Cijoxao  ixli"^  IH'  V^'jSi.irr' 


THE  COE'S  GOLDEN  DROP  PLUM. 

Goes  Golden  Drop.     Hort.  See.  Catalogue,  3d  Ed.  1842. 

Coe's,  Pomological  Magazine,  vol.  ii.  p.  57. 

Coe's  Imperial,  \ 

Golden  Drop, 

New  Golden  Drop,  ^-.        ^       ^  .  ,  „.  t^,    .^,^ 

„  ,,  y   Hort.  Soc.  Catalogue,  3d  Ed.   1842. 

13uRY  Seedling,  ° 

Fair's  Golden  Drop, 

Golden  Gage,  / 

King  of  Plums,  of  some  Collections. 

Waterloo,  of  some  French  Collections. 

Coe's  Golden  Drop  is  one  of  the  most  de- 
licious of  all  plums.  Nearly  approaching  the 
Washington  in  size, — equalling  the  Green  Gage 
in  the  lusciousness  of  its  juice, — and  coming  in 
some  time  after  both  of  these  varieties  are  gone, 
it  may  be  justly  ranked  as  one  of  the  best  kinds 
yet  produced,  and  indispensable  to  even  the  very 
smallest  collection  of  plums. 

Coe's  Golden  Drop  was  raised  from  seed,  up- 
wards of  forty  years  ago,  by  Mr.  Jervase  Coe,  a 
market-gardener,  at  Bury  St.  Edmunds,  in  Suffolk,  near  London.  It 
originated  from  a  stone  of  the  Green  Gage,  the  blossoms  of  which,  Mr. 
Coe  supposed,  had  been  fertilized  by  the  White  Magnum  Bonum ;  the 
two  trees  of  which  grew  nearly  in  contact  with  each  other  in  his  garden. 
The  great  resemblance  of  the  Golden  Drop,  in  size  and  color,  to  one 
parent,  and  the  near  approach,  in  its  high  flavor,  to  the  other,  would 
seem  to  favor  this  supposition.  The  superiority  of  this  plum  made  it  a 
great  favorite  among  cultivators,  and  it  soon  became  generally  introduced 
into  all  choice  collections  of  this  fruit,  under  the  several  synonymes 
which  we  have  quoted  above,  with  the  exception  of  the  last,  which  is  of 
recent  addition  to  the  list.  This  name  originated,  we  beheve,  among 
the  French  nurserymen,  and  trees,  received  from  France  as  the  Water- 
loo, have  proved  to  be  the  Golden  Drop. 

An  impression  has  prevailed,  that  this  line  plum,  on  account  of  its 
late  maturity,  does  not  succeed  well  in  this  country  only  in  the  Middle 
States.  This,  however,  is  not  correct ;  for,  as  far  as  we  have  any  knowl- 
edge, it  ripens  freely,  and  produces  abundantly:  in  the  extreme  northern 

[81] 


COE'S  GOLDEN  DROP  PLUM. 

parts  of  New  England  it  may  not,  possibly,  attain  that  richness  which 
it  acquires  with  us,  and  which  constitutes  its  great  excellence. 

The  trees  are  of  vigorous  and  rather  compact  growth,  having  smooth, 
short-jointed,  purplish  shoots,  with  very  prominent  eyes,  somewhat  like 
the  Green  Gage,  and  with  small,  glossy,  deep  green  leaves. 

It  is  a  most  abundant  bearer,  and  the  fruit,  which  ripens  the  last  of 
September  and  early  in  October,  if  carefully  gathered,  will  keep  in  a 
sound  state  for  more  than  a  month,  shrivelling  slightly,  but  retaining  its 
juiciness  and  fine  flavor.  Lindley,  in  his  account  of  it  in  the  Guide  to 
the  Orchard,  states  that,  when  the  fruit  has  been  wrapped  in  soft  pa- 
per, and  kept  in  a  dry  room,  he  has  eaten  it  twelve  months  after  being 
gathered. 

Teee. — Moderately  vigorous,  diverging  in  its  branches,  forming  a 
stocky,  rather  compact  head ;  annual  shoots  short  and  strong. 

Wood. — Dark  purplish  brown,  with  a  few  paler  spots,  smooth,  short- 
jointed  ;  buds,  medium  size,  roundish,  with  prominent  shoulders. 

Leaves. — Medium  size,  oval,  nearly  flat,  tapering  to  the  end,  rather 
sharply  serrated,  smooth,  and  of  a  glossy  dark  green  on  the  upper  side; 
petioles  short,  slightly  pubescent,  with  two  globose  glands  at  the  base  of 
the  leaf. 

Flowers. — Medium  size ;  petals  roundish  ovate,  somewhat  imbri- 
cated. 

Fruit. — ^Large,  about  two  inches  long,  and  one  and  three  quarters  in 
diameter:  Form,  oval,  largest  in  the  middle,  tapering  to  the  apex, 
which  is  slightly  depressed,  and  narrowing  to  the  stem,  where  it  is  ab- 
ruptly hollowed  out ;  suture  distinct,  running  half  round,  one  side  little 
longer  than  the  other:  Skin,  fair,  smooth,  golden  yellow,  somewhat 
mottled  with  pale  green  under  the  skin,  dotted  with  a  few  deep  crimson 
specks  on  the  sunny  side,  and  covered  with  a  thin  whitish  bloom  :  Stem, 
medium  length,  about  one  inch  long,  rather  slender,  and  obliquely  in- 
serted in  a  small  cavity,  on  a  somewhat  elongated  base:  Flesh,  pale 
yellow,  thick,  very  melting,  and  firmly  adhering  to  the  stone :  Juice, 
abundant,  sugary,  sprightly  and  delicious  :  Stone,  large,  verv  long,  rather 
narrow,  compressed,  and  sharp  pointed. 

Ripe  the  last  of  September,  and  keeps  a  long  time. 

[82] 


IKK  EE2T0NI    APPIE 

Iruifa  otx\meTtr:a,  Plate  3"°  XiraimfroTiL  Kitrrre  rSr  Chromo  hitr.j}'ljVi.  Sliai-, 


THE  BENONI  APPLE 

Benoni.     Kenrick's  American  Orchardist,  1st  Ed.   1833. 

The  Benoni  is  a  summer  apple,  of  superior  quality.  It 
is  not  quite  so  large  as  the  Williams,  which  ripens  about 
the  same  time, — nor  has  it  the  prepossessing  appearance 
of  that  showy  and  excellent  Tariety, — but  it  is  fully  equal 
to  it  in  quality.  It  has  a  firm  and  crisp  flesh,  and  a  rich, 
pleasant,  subacid  and  sprightly  flavor,  which,  combined 
with  the  productiveness  of  the  tree,  claim  for  it  a  promi- 
nent place  in  every  fruit  garden  or  orchard. 

The  Benoni  is  a  native  variety,  and  was  first  brought  to 
the  notice  of  cultivators,  about  twenty  years  ago,  by  Mr. 
E.  M.  Kichards,  of  Dedham,  a  zealous  amateur,  who  has  devoted  much 
attention  to  apples,  and  introduced  several  varieties  of  merit.  Mr.  Rich- 
ards gave  a  brief  account  of  this  apple  in  the  Magazine  of  Horticulture 
for  1835,  (vol.  i.  p.  343.)  He  there  states  that  it  originated  in  Dedham, 
Mass.,  upwards  of  twenty-five  years  ago,  where  the  original  tree,  we 
believe,  is  still  growing,  and  that  it  first  came  into  bearing  in  1831  or 
1832.  Its  merits  soon  became  known,  and,  since  that  time,  its  cultiva- 
tion has  gradually  extended,  until  it  is  now  found  in  many  of  the  best 
collections  of  apples.  Mr.  Richards  has  repeatedly  shown  very  fine  speci- 
mens of  the  Benoni,  and  pomologists  are  indebted  to  him  for  his  endeavors 
to  bring  this  and  other  native  seedlings  into  more  general  cultivation. 

The  tree  has  a  peculiarly  erect  and  handsome  habit, — greatly  resem- 
bling in  this  respect  the  Northern  Spy, — and,  if  left  to  itself,  forming  a 
perfect  pyramid,  with  its  annual  branches  shooting  up  to  the  height  of 
four  or  five  feet.  The  foliage  is  also  of  a  deep  green,  and  a  small  tree, 
loaded  with  its  bright  red  fruit,  is,  at  all  times,  a  fine  object.  Mr. 
Richards  states  that  "  it  bears  almost  to  a  fault  every  second  year."  It 
comes  into  fruit  rather  earlier  than  most  varieties,  and  we  have  seen  young 
trees  standing  in  the  nursery  rows,  not  more  than  six  or  eight  feet  high, 
bearing  several  of  its  handsome  apples.  As  a  dwarf,  on  its  own  stock, 
it  is  especially  desirable ;  the  trees  branch  low,  and,  from  then*  naturally 
compact  form,  are  easier  kept  within  a  convenient  size  than  many 
other  varieties. 

Tree. — Moderately  vigorous,  with  an  erect  and  upright  habit,  the 
branches  ascending  at  an  acute  angle  with  the  main  stem,  and  forming, 
when  fully  gi'own,  a  handsome  round  head. 

188] 


BENONI    APPLE. 

Wood. — Dull  reddish  chestnut,  thickly  dotted  with  round  russet 
specks,  moderately  strong,  and  very  short-jointed;  ends  of  the  annual 
shoots  somewhat  downy ;  old  wood,  dull  olive  brown ;  buds,  small,  short, 
broad,  flattened,  with  rather  prominent  shoulders,  somewhat  woolly : 
Flower-buds,  medium  size. 

Leaves. — Medium  size,  oblong-oval,  largest  in  the  middle,  narrowing 
to  the  base,  terminating  rather  abruptly  in  a  point  at  the  apex,  deep 
green,  somewhat  wavy,  and  regularly  serrated;  petioles  medium  length, 
about  three  quarters  of  an  inch  long,  and  moderately  stout. 

Flowers. — Medium  size,  cujDped,  and  tinged  with  blush. 

Fruit. — Medium  size,  about  two  and  a  half  inches  broad,  and  two 
and  a  half  deep  :  Form,  roundish,  narrowing  towards  the  crown,  which 
is  angular:  Skin,  fair,  smooth,  with  a  deep  yellow  or  orange  ground, 
nearly  covered  with  red,  distinctly  striped  with  dark  crimson,  and  cov- 
ered with  scattered,  whitish  specks  :  Stem,  very  short,  scarcely  half  an 
inch  in  length,  slender,  and  deeply  inserted  in  a  rather  contracted  cavity : 
Eye,  rather  large,  partially  open,  and  considerably  sunk  in  a  deep,  open, 
furrowed  basin ;  segments  of  the  calyx  medium  length :  Flesh,  yellow, 
fine,  crisp  and  tender:  Juice,  abundant,  rich,  vinous,  high  flavored  and 
excellent :  Core,  medium  size,  rather  close  :  Seeds,  medium  size,  pale 
brown. 


Ripe  in  August  and  September,  and  keeps  well. 

[84  I 


HIACK  J'lACLE    CHLiRJ^Y, 


Fniils  nl'Ameri(;,j    PIjIc   U" 


Di.iun  (luin  N.iliiip  F.    Ghmmo  Lith-^hyW  Rharp. 


THE  BLACK  EAGLE  CHERRY. 

Black  Eagle.     Horticultural  Transactions,  vol.  ii.  pi.  9. 

The  Black  Eagle  is  one  of  the  finest  cherries  in  cultivation.  It 
ripens  soon  after  the  May  Duke,  about  the  same  time  as  the  Old  Black 
Heart,  and  is  surpassed  by  no  other  variety  of  its  season.  The  fruit  is 
of  good  size,  with  a  veiy  tender  flesh,  and  a  peculiarly  rich  and  luscious 
flavor.  The  tree  is  a  good,  without  being  an  over-abundant,  bearer,  and 
the  fruit  is  less  liable  to  injury  from  heavy  rains  than  many  other  kinds. 

Two  difierent  accounts  are  given  of  the  origin  of  the  Black  Eagle. 
In  the  Horticultural  Transactions,  as  above  quoted,  where  it  was  first 
figured,  it  is  stated  to  have  been  produced  by  Sir  Thomas  Andrew 
Knight ;  but  in  a  subsequent  notice  of  this  cherry,  in  the  same  work, 
(vol.  viii.  p.  258,)  as  well  as  in  Lindley's  Guide  to  the  Orchard,  its  pro- 
duction is  ascribed  to  Miss  Elizabeth  Knight.  It  is,  however,  of  no 
material  consequence  whether  it  was  raised  by  the  father  or  daughter,  so 
long  as  it  originated  at  Downton  Castle,  the  residence  of  Mr.  Knight. 
And  to  him  the  horticultural  world  is  indebted  for  its  introduction,  as 
well  as  for  several  other  seedlings  of  the  most  superior  quality,  at  the 
head  of  which  may  be  named  the  Elton. 

The  Black  Eagle  was  raised  in  1806,  from  the  seed  of  the  Ambree,  of 
Duhamel,  impregnated  with  the  pollen  of  the  May  Duke ;  and,  as  the 
authors  of  the  Pomological  Magazine  truly  remark,  "  it  really  combines 
all  that  is  worth  raising  in  both  these  varieties." 

Mr.  Knight  sent  the  Black  Eagle,  with  other  fruits,  to  the  Hon.  John 
Lowell,  in  1823 ;  but  though  introduced  so  long  since,  it  has  not  yet 
found  its  way  into  very  general  cultivation.  Its  merits,  however,  are  so 
great,  that  no  collection  can  be  considered  complete  without  it. 

Tree. — ^Vigorous,  of  an  erect  and  spreading  habit,  similar  to  the  old 
Bigarreau,  and  with  rather  stout  annual  shoots. 

Wood. — Strong,  short-jointed,  dark  brown,  partially  covered  with  a 
grayish  epidermis ;  buds,  large,  full,  short,  erect. 

Leaves. — Large,  oblong,  broadest  above  the  middle,  acuminate,  thick, 
wavy  on  the  mai'gin,  deep  green,  doubly,  but  not  very  deeply,  ser- 
rated, and  slightly  pendulous ;  petioles,  rather  long,  about  one  and  a  half 
inches  in  length,  moderately  stout,  with  reniform  glands. 

Flowers. — ^Medium  size  ;  petals  roundish  oval,  cupped  and  imbri- 
cated ;  stamens  shorter  than  the  style. 

186] 


BLACK    EAGLE    CHERRY. 

Fruit. — ^Medium  size,  about  one  inch  broad,  and  seven  eighths  of  an 
inch  long :  Form,  roundish  heart-shaped,  flattened  at  each  end,  with  a 
deep  suture  all  round,  and  a  large  and  distinctly  indented  point  at  the 
apex :  Skin,  dark  shining  red,  nearly  black  when  fully  mature :  Stem, 
medium  length,  about  one  and  a  quarter  inches  long,  stout,  and  inserted 
in  a  moderately  deep  open  cavity :  Flesh,  dark  purplish  red,  shghtly 
firm  and  very  tender :  Juice,  abundant,  rich  and  high  flavored :  Stone, 
roundish,  rather  small. 

EiPE  from  the  first  to  the  middle  of  July. 

[86] 


WAt^lMNCTON      PMI 


I'Viiil.-;  ol'  A.iii(!i-ic;j,  Pl.iU:  N" 


Dtmwii  i'^'  CTironio  hilh')  by  VV.  Mhrti-p. 


THE  WASHINGTON   PLUM, 


Washingtox.     Pomological  Magazine,  vol.  i.  pi.  16. 

Bolmar's  Washington,  G-uidt  to  the  Orchard. 

BOLMAR,  \ 

New  Washington,        [Hort.  See.  Catalogue,  3d  Ed.  1842. 

Franklin,  -' 

Superior  Gage,  \ 

Superior  Green  Gage,   of  some  American  collections. 

Washington  Bolmar,   - 

The  Washington  Plum  is  one  of  the  most  re- 
markable varieties,  and  deservedly  holds  the  highest 
rank  among  the  numerous  sorts  which  have  yet 
been  produced.  Nearly  equalling  the  Green  Gage 
in  its  abundant  juice  and  luscious  flavor,  far  sm'- 
passing  it  in  size,  and  greatly  excelling  it  in  rich- 
ness and  beauty,  it  has,  to  a  great  extent,  taken 
the  place  of  that  old  and  superior  plum.  The  tree 
is  also  of  the  most  vigorous  habit  among  plums, 
with  a  large,  broad,  glossy  and  luxuriant  fohage, 
quite  unhke  any  previously  known  sort,  and  at  once  distinguishable 
from  all  others. 

The  histoiy  of  the  Washington  is  very  generally  known,  though  its 
origin  is  involved  in  some  obscurity.  Mr.  Floy,  in  the  American  edi- 
tion of  Lindley's  Guide  to  the  Orchard,  states  that  it  sprang  from  the 
root  of  a  grafted  tree  of  the  Green  Gage,  growing  near  the  Boweiy  in 
New  York.  This  tree  was  destroyed  by  hghtning  below  the  gi^aft ;  a 
few  suckers  came  up  from  the  root,  and  these  were  sold  in  the  New 
York  market.  Mr.  Bolmar  was  the  purchaser  of  two  of  them :  this 
was  in  1814;  and  in  1818,  when  his  trees  came  into  bearing,  he  re- 
quested Mr.  Floy  to  call  and  see  them;  this  he  did,  and  the  beauty  of 
their  foHage,  as  well  as  the  immense  size  of  the  fruit,  surprised  him. 
Mr.  Bolmar  gave  him  buds,  from  which  he  propagated  the  variety,  and 
disseminated  the  trees  from  his  nursery ;  he  also  had  a  drawing  made 
of  the  fruit  at  that  time. 

The  late  Wm.  Prince  also  gives  an  account  of  it  in  the  Pomological 
Manual,  (vol.  ii.  p.  53,)  where  he  states  that  the  variety  was  well 
known  around  Flushing,  about  the  year  1824,  at  which  period  there 
were  several  trees  of  "  the  thickness  of  a  man's  thigh,"  and  that  it  was 
cultivated  for  a  long  time  under  the  name  of  the  Superior  Gage.     He 


WASHINGTON    PLUM. 

was  unable  to  trace  it  any  farther  than  Flushmg,  and  he  had  strong 
evidence  that  it  was  one  of  the  numerous  seedhngs  which  his  father 
raised,  about  the  year  1790,  from  the  Green  Gage,  when  the  Imperial 
Gage,  Eed  Gage,  and  other  fine  varieties,  were  originated  from  the 
same  lot  of  seed. 

The  Washington  was  introduced  into  the  garden  of  Kobert  Barclay, 
Esq.,  of  Buiy  Hill,  near  London,  in  1819 ;  and  in  1821,  the  late  Dr 
David  Hosack,  of  New  York,  presented  several  trees  to  the  London 
Horticultural  Society,  in  whose  garden  it  soon  fruited,  and,  from  its 
immense  size  and  superior  qualities,  attracted  unusual  attention. 

The  trees,  from  their  vigorous  habit,  soon  form  fine  heads,  making 
remarkably  strong  annual  shoots  ;  they  are  rather  tardy  in  coming  into 
bearing,  but  when  they  commence  fruiting  they  produce  abundant  crops. 

Teee. — ^Very  vigorous  and  erect,  often  throwing  out  its  branches, 
when  young,  at  right  angles  with  the  main  stem.  Our  vignette  repre- 
sents a  young  tree  two  years  from  the  bud  or  graft. 

"Wood. — Pale  grayish  brown,  stout,  moderately  long-jointed,  and, 
when  young,  slightly  pubescent ;  buds,  rather  small,  flattened,  shortly 
pointed,  with  moderately  prominent  shoulders. 

Leaves. — Very  large,  roundish  oblong,  bright  glossy  green,  moderately 
thick,  wavy,  obtusely  and  not  very  deeply  serrated ;  petioles,  medium 
length,  about  half  an  inch  long,  moderately  stout,  slightly  pubescent. 

Flowees. — ^Very  large  ;  petals  roundish,  cupped ;  style  rather  longer 
than  the  stamens. 

Feuit. — Large,  about  two  and  a  quarter  inches  long,  and  two  and  an 
eighth  of  an  inch  in  diameter :  Form,  roundish  oval,  largest  in  the  mid- 
dle, and  tapering  roundly  to  each  end,  with  a  shallow  suture  extending 
half  round,  deepest  near  the  stem  :  Skin,  fair,  smooth,  dull  yellow, 
inchning  to  orange  in  well-grown  specimens,  dotted  and  marbled  with 
crimson  on  the  sunny  side,  and  covered  with  a  thin  lilac  bloom  :  Stem, 
medium  length,  about  three  quarters  of  an  inch  long,  moderately  stout, 
httle  pubescent,  and  inserted  in  a  shallow  cavity :  Flesh,  yellow,  rather 
firm  and  melting,  separating  freely  from  the  stone  :  juice  abundant,  rich, 
sugary,  sprightly  and  luscious  :  Stone,  medium  size,  oval,  acute  at  each 
end,  deeply  furrowed,  and  nearly  even  at  the  edges. 

Ripe  the  last  of  August  and  beginning  of  September. 

[88] 


HEAl'H(.:f)'i'h:    :MK,Ali 


Frinb:  ul    AmerLCd  ,  I'Late   N" 


Di'iiwii  from  Raturi'  <i  I'liromo  ,L((}|*/    \ij    W.  'Miiirp 


THE   HEATHCOT   PEAR, 


Heathcot.     Neiv  England  Fanner,  vol.  vii.  p.  82. 

Gore's  Heathcot,  Prince's  Pom.  Manual,  vol.  i. 

The  Heathcot  was  one  of  the  earhest  Ameri- 
can pears  which  was  brought  to  notice.  At  the 
period  of  its  introduction  only  two  or  three  va- 
rieties were  admitted  by  pomologists  to  be  wor- 
thy of  general  cultivation.  The  late  Hon.  John 
Lowell,  in  1828,  stated,  that,  "  although  it  was 
thirty-three  years  since  he  had  turned  his  atten- 
tion to  horticulture,  he  was  not  able  to  recollect 
any  valuable  table  pear,  the  evidence  of  whose 
origin  in  this  country  was  deemed  unquestiona- 
ble, except  the  Seckel,  the  Johonnot,  the  Lewis, 
and  the  Heathcot."  From  this,  it  will  be  seen  how  few  were  the  fine 
native  pears  which  we  possessed  twenty  years  ago.  But  Mr.  Lowell's 
remarks,  though  nearly  correct  when  written,  have  no  application  now. 
Had  we  space,  we  should  like  to  make  an  enumeration  of  the  choice 
native  pears,  at  present  known,  for  comparison  with  the  list  of  1828. 
Every  intelligent  cultivator  will,  however,  supply  the  information  him- 
self; and  he  must  feel  that  we  have  done  more,  in  this  short  space 
of  time,  in  adding  to  the  list  of  fine  varieties,  than  all  the  cultivators 
of  Europe,  excepting  Van  Mons,  during  the  present  century. 

The  Heathcot  was  raised  in  1812,  in  the  garden  of  the  late  Hon, 
Christopher  Gore,  in  Waltham,  Mass.,  and  was  so  named  in  honor  of 
the  gardener  who  planted  the  seed.  It  first  fruited  in  1824,  and  con- 
tinued to  bear  a  uniform  crop  up  to  1828,  when  it  was  brought  to  the 
notice  of  cultivators  by  the  late  Capt.  Jonathan  Winship  of  Brighton. 
In  1830,  specimens  were  exhibited  from  the  original  tree,  which  weighed 
upwards  of  eight  ounces  each.  Since  that  time  the  variety  has  become 
much  disseminated,  though  it  is  by  no  means  very  generally  cultivated. 

The  tree  is  a  healthy  and  moderately  vigorous  grower,  of  upright 
habit,  making  a  great  number  of  short,  slender  branches,  which,  unless 
judiciously  thinned  out,  form  a  thick  and  bushy  head.  The  lateral 
branches  diverge  in  a  very  regular  manner.  It  is  rather  slow  in  coming 
into  bearing,  but  produces  a  uniform  crop  every  yeai'.  It  does  not 
grow  freely  on  the  quince, 

Teee, — ^Moderately  vigorous,  upright,  and  tolerably  regular  in  form, 
the  branches  making  a  slight  curve  upwards ;  annual  wood  rather  slen- 
der.    Young  trees  in  the  nursery  branch  very  near  the  ground. 

[89] 


HEATHCOT    PEAR. 

Wood. — Reddish  brown,  dotted  with  small  whitish  specks,  rather 
slender  and  short-jointed;  old  wood  pale  grayish  brown;  buds,  large, 
short,  full,  erect,  with  prominent  shoulders  :  Flower-buds,  medium  size. 

Leaves. — Small,  oblong  ovate,  broadest  about  the  middle,  narrowing 
to  the  base,  tapering  regularly  to  the  point,  recurved  on  the  midrib, 
folded  inwards,  thickly  nerved,  dark  green,  and  distinctly,  but  not  deeply, 
serrated ;  petioles,  medium  length,  about  one  and  a  half  inches  long 
and  rather  slender. 

Flowees. — Rather  small ;  petals  oblong,  somewhat  cupped. 

Feuit. — Medium  size,  about  three  inches  long,  and  nearly  three  in 
diameter :  Form,  obovate,  tapering  roundly  to  an  obtuse  point  at  the 
stem :  Skin,  greenish  yellow,  becoming  lemon  yellow  when  mature, 
more  or  less  clouded,  and  interlaced  with  russet,  particularly  around  the 
eye  and  stem,  and  shghtly  browned  on  the  sunny  side :  Stem,  medium 
length,  about  three  quarters  of  an  inch .  long,  rather  stout,  somewhat 
knobby,  dull  brown,  curved,  and  obliquely  inserted  in  a  small,  round, 
moderately  deep  cavity,  highest  on  one  side:  Eye,  small,  closed,  and 
slightly  depressed,  in  a  smallj  uneven,  ridged,  basin;  segments  of  the 
calyx  short,  thick  and  fleshy  :  Flesh,  yellowish  white,  :ftne,  very  melt- 
ing, butteiy  and  juicy :  Flavor,  rich,  sprightly,,  vinous  and  excellent, 
with  a  slight  perfume :  Core,  rather  large:  Seeds,  large,  peculiarly 
pointed  at  the  obtuse  end,  dark  brown. 


Ripe  in  October  and  keeps  well  for  some  time. 

r  901 


T^IJCHE.S^^     OK   OBLF,At[J:i    PKAH. 


l''nii(;.s  i)('Arn.R|-|(fij"(ijl(:  H° 


Drawn  '&  CUronio  l.ill''  hy  W.  iS/irii'i), 


THE   DUCHESS   OF   ORLEANS   PEAR. 

Duchess  of  Oeleans.     Kemick's  American  Orchardist,  7tli  Ed.  1841. 

Among  the  new  peai's  of  French  or  Flemish  origin, 
which  have  been  recently  introduced,  the  Duchess  of 
Orleans  holds  a  high  rank.  It  is  but  a  few  years 
since  Mr.  Wilham  Kenrick,  on  his  return  from  Eu- 
rope, brought  with  him  a  few  scions  of  this  variety, 
which  he  procured  in  Paris.  A  portion  of  these 
were,  with  his  usual  hberahty,  given  to  the  late 
Robert  Manning,  of  Salem,  in  whose  pomological 
garden  it  first  fruited  about  six  years,  ago.  Its  beau- 
tiful appearance  and  superior  quahty  at  once  com- 
mended it  to  notice,  and  successive  trials  have  fully 
estabHshed  its  claim  to  a  place  among  our  finest  pears. 

The  origin  of  the  Duchess  of  Orleans  is  unknown.  Mr.  Kenrick 
briefly  described  it  in  the  American  Orchardist,  and  gave  as  his  authority 
M.  Oudin,  a  French  nm'seryman  of  high  reputation.  He  merely  adds, 
that  it  had  "  lately  been  received  from  Normandy,"  the  most  favorable 
locahty  in  France  for  fine  pears.  Undoubtedly  it  is  the  production  of 
some  of  the  French  nurserymen,  or  amateur  cultivators,  who  are  con- 
stantly raising  new  seedlings,  which  are  introduced  to  cultivation  with- 
out any  other  knowledge  of  their  merits  than  the  recommendation  of 
those  who  produced  them  from  seed. 

The  Duchess  of  Orleans  is  a  peculiarly  prepossessing  fruit.  In  form 
it  is  veiy  regular,  pyramidal,  and  the  skin,  which  is  of  a  fine  rich 
yellow,  when  mature,  is  beautifully  mottled  with  golden  russet,  often  so 
profusely  as  to  cover  the  whole  fruit.  It  comes  into  eating  at  a  good 
season,  just  after  the  Williams's  Bon  Chretien  or  Bartlett,  and  keeps 
better  than  most  autumn  pears. 

The  trees  are  tolerably  vigorous  gi-owers,  with  a  somewhat  pecuUar, 
upright  habit;  the  branches  are  long,  cm-ved  or  wa^7,  with  the  ends 
inchned  towards  the  main  stem.  It  is  rather  late  in  coming  into  bear- 
ing, being  generally  the  fifth  or  sixth  year.  It  does  not  grow  freely  on 
the  quince. 

Teee. — Moderately  vigorous,  upright,  somewhat  irregular,  with  the 
branches  cmwed  inwards ;  annual  shoots  long  and  rather  slender. 

Wood. — ^Yellomsh  olive,  rather  thickly  dotted  with  oblong,  gi^ayish 
white  specks,  rather  slender,  and  long-jointed ;  old  wood  brownish 
ohve ;  buds,  small,  slender,  shai-ply  pointed,  diverging,  with  moderately 
prominent  shoulders  :  Flower-buds,  medium  size. 

[91] 


DUCHESS  OF  ORLEANS  PEAR. 

Leaves. — Medium  size,  oblong  ovate,  largest  about  the  middle,  nar- 
rowing most  to  the  point,  which  is  shortly  acuminate,  nearly  flat,  yellow- 
ish green,  and  obtusely  serrated  ;  petioles,  rather  long,  about  one  and 
a  quarter  inches  in  length,  moderately  stout,  often  curved  or  wavy. 

Flowers. — Large  ;  petals  oblong,  somewhat  cupped  ;  claw  long. 

Fruit. — Large,  about  three  and  a  half  inches  long  and  two  and  a 
half  in  diameter:  Form,  regular,  pyramidal,  full  at  the  crown,  little 
contracted  about  the  middle,  and  tapering  to  the  stem  :  Skin,  slightly 
rough,  light  yellow,  mottled  with  golden  russet  in  the  shade,  thinly 
marked  with  red  in  the  sun,  and  sparsely  covered  with  small  russet 
specks  :  Stem,  long,  about  one  and  a  quarter  inches  in  length,  rather 
stout,  swollen  at  the  end  adjoining  the  branch,  straight,  and  obliquely 
inserted  in  a  fleshy  base,  without  any  cavity :  Eye,  medium  size,  open, 
and  scarcely  depressed ;  segments  of  the  calyx  short,  projecting :  Flesh, 
yellowish,  fine,  buttery,  melting  and  juicy  :  Flavor,  rich,  sugary  and 
delicious,  with  a  pleasant  musky  aroma  :  Core,  medium  size  :  Seeds, 
medium  size,  rather  long,  dark  brown. 


Ripe  in  October,  and  keeps  three  or  four  weeks. 

[92] 


imn 


TJIE     EAELY  PURPLE   GlIIGL^E  CHEERY 


Pi-ufls  oFAinevccdPlate  1(9 


Di-awn  froTaJJahire  8  ChroTriolith'?  "by "W"  Sharp. 


THE   EARLY   PURPLE   GUIGNE   CHERRY. 

Early  Pueple  Guigne.     Horticultural  'Transactions,  vol.  viii.  pi.  4. 

Early  Purple  Griotte,  Hort.  Soc.  Catalogue,  3d  Ed.  1842. 

It  is  somewhat  surprising  that  a  cherry,  possessing  such  valuable 
qualities  as  the  Early  Purple  Guigne,  should  not  have  become  much 
better  known,  and  far  more  extensively  cultivated  in  American  collections. 
It  was  introduced  into  the  garden  of  the  London  Horticultural  Society 
in  1822,  and  in  1830  a  full  account  of  it,  by  Mr.  R.  Thompson,  was 
published  in  its  Transactions,  accompanied  with  a  beautiful  colored  figure 
of  the  fruit.  As  the  history  of  so  fine  a  variety  will  be  interesting  to 
every  pomologist,  we  copy  the  following  from  Mr.  Thompson's  account : 

"  This  variety  is  probably  of  recent  origin  on  the  continent,  and  its 
early  introduction  to  this  country  by  the  Horticultural  Society  was  en- 
tirely accidental,  it  having  been  received  in  a  collection  from  M.  De 
Candolle,  of  Geneva,  in  1822,  under  the  name  of  the  Griotte  de  Chaux, 
which  is  a  late  cherry,  of  the  nature  of  a  Morello.  This  being  the 
case,  and  its  foreign  name  not  having  been  found,  it  was  temporarily 
called,  in  the  garden,  the  Early  Purple  Griotte,  under  which  name  it  has 
since  been  distributed. 

Writers  are  much  divided,  on  the  continent,  with  regard  to  those 
principal  divisions  of  cherries  of  which  the  Griottiers  form  one,  and 
among  which  the  sort  for  which  this  was  sent  ought  to  have  ranked, 
but  with  which  it  clearly  does  not  agree.  The  Griottiers  were  formerly 
written  Agriottiers,  probably  from  the  sharpness  of  their  juice, — a 
quahty  which  prevails  more  or  less  in  all  of  them.  The  Morello  tribe 
is  included  in  that  division,  along  with  other  slender  wooded  varieties, 
in  all  of  which  the  petioles  of  the  leaves  are  short  and  erect,  compared 
with  those  of  other  kinds  of  cherries. 

In  none  of  these  peculiarities  does  the  Early  Purple  Guigne  accord 
with  the  Griotte  tribe.  Its  habit  is  very  different ;  the  petioles  of  its 
leaves,  instead  of  being  short,  are  remarkably  long  and  slender,  and 
consequently  the  leaves  are  drooping.  But  with  another  division, 
called  by  the  French  Guigniers,  a  very  different  tribe  from  our  northern 
Geans,  it  agrees  in  every  respect. 

That  this  sort  is  highly  deserving  of  cultivation,  being  the  earliest 
yet  known,  will  appear  best  by  comparing  it  with  the  May  Duke  and 
Early  May,  grown  in  similar  situations  ;  the  former  is  quite  green,  the 
latter  is  barely  ripe  when  this  is  in  full  perfection.  It  may  be  said 
to  be  about  a  fortnight  earlier  than  the  May  Duke,  and  to  be  fully  equal 
to  it  in  quality." 


EARLY    PURPLE    GUIGNE    CHERRY. 

It  is  a  little  singular  that  the  origin  of  two  of  the  earliest  cherries 
we  have  should  be  involved  in  so  much  obscurity,  and  quite  as  remark- 
able that  both  should  have  been  received  from  the  nursery  of  the 
Messrs.  Baumann,  of  Bollwiller.  These  two  are  the  Early  Purple 
Guigne  and  the  May  Bigarreau.  A  reference  to  our  account  of  the 
latter,  which  we  have  already  figured,  (pi.  26,)  will  show  that  it  came 
from  Messrs.  Baumann,  without  name,  under  nearly  the  same  circum- 
stances as  the  Early  Purple  Guigne,  and  it  yet  appears  to  be  almost  or 
quite  unknown  to  English  cultivators. 

When  our  description  of  the  May  Bigarreau  was  written,  we  had  not 
fruited  the  Early  Purple  Guigne,  and  we  made  the  remark,  that  unless 
the  latter  proved  to  be  "  remarkably  early,  the  May  Bigarreau  may  be 
safely  set  down  as,  at  least,  a  fortnight  earlier  than  any  other  variety." 
The  experience,  however,  of  two  years  has  given  us  an  opportunity  to 
judge  fully  of  the  merits  of  this  cherry,  and  we  can  now  state  that  it  is 
even  earlier  than  the  May  Bigarreau,  and  also  a  larger,  more  beautiful, 
and  richer  fruit.  The  trees  are  moderately  vigorous,  forming  a  some- 
what loose  and  spreading  head,  and  good  bearers.  No  collection  should 
be  without  this  fine  early  cherry. 

Tree. — Moderately  vigorous,  upright;  branches,  somewhat  irregular 
and  spreading. 

Wood. — Moderately  strong,  short-jointed,  dark  brown,  partially  cov- 
ered with  a  silvery  epidermis ;  old  wood,  sprinkled  with  large  horizontal 
whitish  specks ;  buds,  rather  large,  oblong-ovate,  diverging,  with  promi- 
nent shoulders. 

Leaves. — Medium  size,  oblong,  drooping,  wavy  on  the  margin,  often 
incurved,  irregularly  and  coarsely  serrated ;  veins,  small  beneath ;  peti- 
oles long,  nearly  two  inches  in  length,  slender,  dark  red,  with  large 
reniform  glands,  generally  two,  but  occasionally  more. 

Flowers. — Large,  opening  early;  petals,  oblong  oval;  stamens,  longer 
than  the  style. 

Fruit. — Medium  size,  about  three  quarters  of  an  inch  long,  and 
seven  eighths  of  an  inch  in  diameter,  roundish  heart-shaped,  broad  at 
the  base,  narrowing  to  the  apex,  somewhat  compressed,  with  an  indis- 
tinct suture,  and  a  large  indented  point :  Skin,  dark  red,  becoming  of  a 
rich,  glossy,  purplish  black  when  fully  ripe :  Stem,  very  long,  about  two 
inches  in  length,  slender,  and  moderately  inserted  in  a  rather  shallow 
cavity  :  Flesh,  deep  purplish  red,  tender,  juicy,  rich,  sweet  and  excellent: 
Stone,  medium  size,  roundish. 

Ripe  the  last  of  May  and  the  beginning  of  June. 

[94] 


THE    TKOMAS  VLUK. 


FrufLv  of  Ainerica  ,  PfatF;  N' 


Dfawn  from  JVahirf;  I'i.  Cfiromo /,rlli<'  5yW.  iSFiarp 


THE   THOMAS   PLUM. 

Thomas.     Magazine  of  Horticulture,  vol.  vii.  p.  388. 

The  Thomas,  though  not  to  be  placed  in  the  same  rank  with  the 
Washington,  Imperial  Gage,  Jefferson,  and  some  other  American  plums, 
possesses,  however,  a  combination  of  qualities  which  render  it  a  vei-y 
desirable  variety.  It  is  nearly  as  large  as  the  Washington,  and  full  as 
beautiful  as  that  plum,  ripens  its  fruit  late  in  the  season,  and  has  the 
excellent  property  of  hanging  upon  the  tree,  without  rotting,  a  much 
longer  time  than  any  of  the  large  sized  kinds.  The  trees  are  also 
exceedingly  vigorous  growers,  come  into  bearing  rather  early,  and  pro- 
duce abundant  crops. 

In  general  appearance  the  Thomas  resembles  the  Sharpe's  Emperor, 
an  English  plum,  having  the  same  salmon-colored  skin,  beautifully 
shaded  with  pale  violet,  and  overspread  with  a  thin  lilac  bloom.  This, 
together  with  its  vigor,  hardness,  late  ripening  and  general  good  quahty, 
render  the  Thomas  a  variety  well  deserving  a  place  in  all  but  the  most 
Hmited  collections  of  this  fruit. 

The  Thomas  originated  in  Boston,  in  the  garden  of  William  Thomas. 
The  tree  sprang  up,  near  the  house,  from  a  stone  supposed  to  have 
been  accidentally  dropped  from  the  window.  It  first  came  into  bearing 
in  1839  or  1840,  when  the  tree  was  only  six  or  seven  years  old.  In 
1841,  Mr.  Thomas  exhibited  some  beautiful  specimens  of  the  fruit 
before  the  Massachusetts  Horticultural  Society,  who  named  it  in  honor' 
of  the  originator.  Its  size  and  handsome  appearance  attracted  general 
admiration,  and  its  quality  was  so  good  that  the  second  premium  was 
awarded  to  Mr.  Thomas  for  his  fine  specimens. 

From  scions  kindly  furnished  us  by  Mr.  Thomas,  we  budded  several 
trees,  and  the  last  two  or  three  years  they  have  borne  fine  crops.  The 
past  season  the  plums  were  unusually  beautiful,  and  hung  in  clusters 
on  the  branches  until  the  latter  part  of  September,  when  they  were 
gathered.  But  very  few  rotted  upon  the  tree,  though  the  autumn  was 
more  than  usually  unfavorable  to  the  keeping  of  the  fruit ;  and  this  we 
deem  one  of  its  best  characteristics.  For  a  large  collection  it  is  an 
excellent  plum. 

Tkee. — ^Vigorous,  upright,  with  diverging  branches,  making  a  regu- 
lar, well-shaped  head  ;  annual  shoots,  strong. 

Wood. — Dark  brown,  sprinkled  with  whitish  specks,  partially  covered 
with  a  grayish  epidermis,  nearly  smooth  and  rather  short-jointed ;  buds, 
small,  short,  erect,  with  rather  prominent  shoulders. 

[95] 


THOMAS    PLUM. 

Leaves. — Medium  size,  roundish  oval,  dai-k  green,  strongly  veined 
beneath,  irregiilai-ly  and  rather  deeply  serrated  ;  petioles,  medium  length, 
about  half  an  inch  long,  moderately  stout,  ^\^lth  two  globose  glands  at 
the  base  of  the  leaf. 

Flowees. — ^Medium  size  ;  style  and  stamens  about  equal. 

Feuit. — Large,  about  two  inches  long  and  one  and  three  quarters  of 
an  inch  in  diameter :  Form,  roundish  oblong,  flattened  at  the  apex, 
with  a  shallow  suture,  one  half  larger  than  the  other  :  Skin,  deep 
amber  colored,  beautifully  mottled  and  shaded  with  bright  red  on  the 
sunny  side  neai*  the  point,  profusely  sprinkled  with  white  dots,  and  cov- 
ered with  a  thin  whitish  or  pale  lilac  bloom  :  Stem,  medium  length, 
about  half  an  inch  long,  rather  stout,  and  deeply  inserted  in  a  con- 
tracted cavity :  Flesh,  deep  yellow,  half  melting,  and  freely  separating 
from  the  stone  :  Juice,  tolerably  abundant,  sweet  and  pleasantly  flavored : 
Stone,  rather  large,  roundish  ovate,  thick,  and  light  colored. 

Ripe  from  the  middle  to  the  last  of  September. 

[96] 


THE    AKDHEWiS   PEAR. 


Fruits    of  America, I*[ate,N"° 


DrawTifroniKdture  &-  Chronio  ht¥  bvW.Sharp 


THE  ANDREWS   PEAR. 

Andrews.     New  England  Farmer,  vol.  vii.  (1829,)  p.  266. 

'  >  of  some  American  Collections. 
Gibson,  ) 

The  Andrews  is,  unquestionably,  one  of  the  finest 
American  pears  yet  produced.  It  has  everj-where, 
and  under  all  ciiTumstances,  so  far  as  our  knowledge 
extends,  proved  to  be  a  hai'dy,  productive  and  supe- 
rior variety.  In  appeai'ance,  it  is  less  prepossessing 
and  showy  than  the  Wilhams's  Bon  Chretien  (Bart- 
lett)  or  the  Golden  BeiuTe  of  Bilboa,  which  ripen  at 
the  same  time ;  but  in  its  ver}'  melting  flesh,  and  the 
pecidiarly  rich  cinnamon  ai'oma  of  its  abundant  juice, 
surpasses  either  of  them,  and  is  second  to  no  other 
pear  of  its  season. 
The  history  of  the  Andrews,  though  tolerably  weU  authenticated,  is, 
however,  to  be  received  with  some  doubt.  Tlie  first  account  of  it  was 
pubhshed  in  the  X.  E.  Farmer,  by  ^Ir.  Samuel  Downer,  who  introduced 
it  to  the  notice  of  cultivators  soon  after  the  organization  of  the  Massa- 
chusetts Horticultural  Society,  in  1829.  Mr.  DoMiier  states  that  it 
originated  in  Dorchester,  and  that  the  original  ti'ee  was  pm-chased  about 
sixty  years  ago  by  Mr.  John  Andrews,  of  Boston,  who  removed  it  to 
his  garden  in  Court  Street,  where  it  continued  to  beai-  fi'uit  for  several 
yeai's  ;  but  from  some  cause,  either  its  locality  or  from  neglect,  it  disap- 
peared more  than  thuly  years  ago. 

The  only  doubt  respecting  its  origin,  as  above  stated,  is,  that  in  Som- 
eiwille,  Mass.,  there  is  now  growing,  in  full  ^*igor,  and  bearing  a  large 
annual  crop,  a  fine  large  tree  of  the  Andrews.  Where  the  scions  came 
from  is  unknown ;  the  only  infonnation  the  present  owner  of  the  tree 
can  give,  is,  that  his  father  gi'afted  it  when  he  was  a  little  boy,  upwards 
of  sixtij  years  ago.  As  the  age  of  this  tree  is  as  great  as  that  claimed 
for  the  one  purchased  by  Mr.  Andi'ews,  it  remains  a  question  whether 
the  latter  was  the  original  one,  or  whether  it  was  gi'afted  from  the 
same  unknown  source  fi'om  which  the  one  in  Somerville  was  obtained. 
Of  its  native  origin,  however,  there  can  be  no  doubt. 

The  Andrews  is  a  slow  gi'owing  and  moderately  vigorous  tree,  bear- 
ing so  profusely  that  it  makes  very  little  wood.  It  comes  into  beaiing 
rather  early,  and  is  another  of  the  many  American  peai'S  which  does  not 
gi'ow  freely  on  the  quince. 

L971 


ANDREWS     PEAR. 

Tree. — Moderately  vigorous,  upright,  little  irregular,  making  very 
slender  wood  while  young,  but  becoming  stronger  as  it  advances  in  age. 

Wood. — Dark  reddish  brown,  dotted  with  small  white  specks,  rather 
slender  and  short-jointed  ;  annual  shoots,  short;  old  wood,  dull  brown  ; 
buds,  medium  size,  roundish  ovate,  full,  diverging,  with  rather  promi- 
nent shoulders  :  Flower-buds,  medium  size. 

Leaves. — Small,  oblong  ovate,  dull  green,  shortly  pointed,  rather 
coarsely  nerved,  wavy  on  the  margin,  and  finely  serrated ;  petioles,  long, 
nearly  two  inches  in  length,  very  slender. 

Flowers. — Medium  size ;  petals  cupped. 

Fruit. — Large,  about  three  inches  long  and  two  and  three  quarter 
inches  in  diameter:  Form,  obovate,  pyramidal,  slightly  irregular,  one 
side  being  a  little  larger  than  the  other,  full  at  the  base,  and  tapering 
to  the  stem  :  Skin,  fair,  smooth,  yellowish  green,  tinged  with  brownish 
red  on  the  sunny  side,  and  dotted  with  a  few  scattered  russet  specks : 
Stem,  medium  length,  about  three  quarters  of  an  inch  long,  rather 
stout,  curved,  twisted  and  obliquely  inserted  without  any  cavity,  usually 
with  a  projection  on  one  side  :  Eye,  medium  size,  open,  and  deeply 
sunk  in  a  round  basin ;  segments  of  the  calyx  medium  length  :  Flesh, 
yellowish  white,  fine,  melting  and  very  juicy :  Flavor,  rich,  sugary  and 
refreshing,  with  a  peculiarly  delicious  aroma:  Core,  medium  size  :  Seeds, 
lai'ge,  very  long,  hght  broTvu. 


KiPE  in  September  and  keeps  three  or  four  weeks. 

[98] 


TEE  GOLDEN  BETJM   OE  BILEOA  PEAE., 


Pi-ulls  of  ATnPT'ica.,PTcttb'   M'. 


Drawn  froni  J^Taliivp  &  CKromo  j.ifh'.'  hv'^K'.  ^'ha^p. 


THE  GOLDEN   BEURRE^  OF  BILBOA. 

loLDEN  Beuree''  OF  BiLBOA.     Keiiiick's  American  Orchardist. 

Golden  Beurre',  of  some  English  Collections. 
Hooper's  Bilboa,  of  some  American  Collections. 

Few  of  our  eai'ly  autumn  pears  have  a  more 
prepossessing  appearance  than  the  Golden  Beurre 
of  Bilboa.  Its  skin  is  unusually  smooth  and  fair, 
and  its  golden  yellow  hue,  so  indicative  of  its  name, 
is  made  yet  the  more  rich  in  contrast  with  the 
/  deep  blotch  of  cinnamon  russet  which  encircles  its 
stem,  and  whose  outer  line  is  lost  in  the  dehcate 
tracings  and  dottings  which  radiate  from  it.  But 
the  great  beauty  of  the  Golden  Beurre  of  Bilboa, 
as  with  some  pears,  is  not  its  only  merit.  Inde- 
pendent of  this  it  is  really  a  most  excellent  fruit,  having  a  fine  melting 
flesh,  a  vinous  juice,  and  a  pleasant  flavor;  add  to  these  a  vigorous  and 
handsome  growing  tree,  producing  abundant  crops,  and  a  fair  estimate 
may  be  formed  of  this  desirable  pear. 

The  Golden  Beurre  of  Bilboa  was  first  introduced  into  American 
collections  by  Mr.  J.  Hooper,  of  Marblehead,  who  imported  the  tree 
from  Bilboa,  in  Spain,  in  1821 ;  and  in  October,  1831,  specimens  of  the 
fruit  were  first  exhibited  before  the  Massachusetts  Horticultural  Society. 
Mr.  Manning,  wlio  introduced  it  into  his  collection,  thought  it  might 
probably  be  detected  among  the  future  importations  from  Europe ;  but 
neither  in  the  immense  number  of  varieties  cultivated  by  Mr.  Manning, 
nor  in  any  other  collection,  up  to  this  time,  a  period  of  twenty  years, 
has  a  similar  variety  yet  been  seen,  showing  conclusively  that  it  must 
have  originated  in  the  country  from  whence  it  was  received. 

Some  few  years  ago  we  received  several  new  varieties  of  pears  from 
an  Enghsh  collection,  and  among  them  was  a  Golden  Beurre.  We 
supposed  it  to  be  some  entirely  new  kind,  as  no  such  pear  has  been 
described  by  any  European  pomologist.  The  wood  appeared  familiar, 
though  we  did  not  then  think  of  identifying  it  as  a  synonym e.  We 
have  since  ascertained  that  scions  of  the  Golden  Beurre  of  Bilboa 
were  sent  to  England,  some  years  ago,  by  Mr.  W.  Kenrick.  This  at 
once  explained  the  history  of  the  Golden  Beurre,  and  we  doubt  not, 
hereaftei-,  it  wiU  be  often  received  from  abroad  as  a  new  pear. 

The  tree  is  a  vigorous  and  healthy  grower,  with  a  fine  habit,  making 
a  symmetrical  head.  It  does  not  come  into  bearing  veiy  early,  nor 
does  it  succeed  verv  well  upon  the  quince. 

[991 


GOLDEN    BEURRE'    OF    BILBOA. 

Tree. — Vigorous,  upright  and  regular  in  form,  with  the  branches 
shghtly  horizontal  at  first,  but  gently  curving  upwards  at  the  ends ;  an- 
nual shoots  rather  long,  tapering  but  little  to  the  ends. 

"WTooD. — Clear  yellowish  brown,  dotted  with  small  whitish  specks, 
moderately  stout  and  rather  short-jointed ;  old  wood,  reddish  brown ; 
buds,  medium  size,  oblong  ovate,  erect,  with  rather  prominent  shoul- 
ders :  Flower-buds,  medium  size,  ovate. 

Leaves. — Large,  roundish  ovate,  largest  near  the  base,  tapering  to 
the  point,  thick,  hght  green,  glossy,  with  prominent  nerves,  shghtly 
recurved  on  the  midrib,  nearly  flat,  and  deeply,  regularly  and  sharply 
serrated ;  petioles,  rather  short,  about  three  quarters  of  an  inch  long, 
moderately  stout. 

Flowers. — Medium  size ;  petals,  oval ;  claw,  rather  short. 

Fruit. — Size  large,  nearly  three  inches  long  and  two  and  a  half  in 
diameter :  Form,  obovate,  largest  about  one  third  from  the  eye,  and 
tapering  in  a  swollen  manner  to  the  stem  :  Skin,  very  fair,  smooth,  pale 
yellow  when  mature,  with  a  large  blotch  of  smooth  russet  encircling 
the  stem,  regularly  dotted  with  russet  specks,  and  occasionally  having  a 
faint  tinge  of  blush  on  the  sunny  side :  Stem,  long,  about  one  a  half 
inches  in  length,  uneven,  rather  slender,  and  obliquely  inserted  in  a 
small  cavity,  with  a  shght  projection  on  one  side  :  Eye,  medium  size, 
closed,  and  moderately  sunk  in  a  round  basin ;  segments  of  the  calyx 
long  and  narrow  :  Flesh,  yellowish  white,  fine,  melting,  buttery  and 
juicy  :  Flavor,  sprightly,  refreshing,  vinous  and  excellent :  Core,  small : 
Seeds,  medium  size,  nearly  black. 


Ripe  the  last  of  September,  and  keeps  well  for  two  or  three  weeks. 

[100] 


THE 


FRUITS  OF  AMERICA 


CONTAINING 


RICHLY    COLORED    FIGURES, 


.full  leffrriptinnH  nf  nil  tlie  rjinirest  f urieties  rnltinato 


BY    C.    M.    HOVEY,  . 

EDITOR  OF  THE  MAGAZINE  OF  HORTICULTURE: 

COBEESPOJJDING     MEMBER     OP    THE     CINCINNATI    HORTICULTURAL    SOCIETY,     OHIO  J     OF     THE     CLEAVELAND     HORTICULTtmAI, 

gOClETT,  ETC.  ;    AND   HONORART   MEMBER   OF   THE   HORTICULTURAL   SOCIETIES   OF   NEW  HAVEN,  CONN.  ;    PITTSBURa,  P4.  J 

ROCHESTER,   N.   Y.  ;    STEUBENVILLE,   OHIO;    BURLINGTON,   IOWA;    COLUMBUS,    OHIO;    NEW  BEDFORD,   MASS  .   ETC. 


TOLUME    II. 


BOSTON: 

PUBLISHED  BY  HOVEY  AND  CO.,  MERCHANTS  ROW. 
1856. 


Entered  according  to  an  act  of  Congress,  in  the  year  1851 , 

By  C.  M.  HovEY, 

In  the  Clerk's  Office  of  the  District  Court  of  the  District  of  Massachusetts. 


HENRY   W.    DUTTON,   PRINTER, 
37  Congress  Street,  Boston. 


CONTENTS 


O'  The  Standard  names  are  in  Roman  letter  5  and  the  Synonymes  in  Italics 


APPLES. 

Burlington  Greening 79 

Chimney 7 

Cogswell  31 

Cogswell  Pearmain 31 

De  Neige 7 

Dotes  or  Douse 39 

Fameuse 7 

Ghrafensteiner 15 

Gravenstein 15 

Grave  Slige 15 

Hampshire  Greening ; 79 

Hawley 39 

Horseblock 63 

Jersey  Greening 79 

Ladies'  Sweeting- 87 

Manomet 63 

Minister 95 

Pomme  de  Fameuse 7 

Pomme  de  Neige 7 

Rhode  Island  Greening 79 

Sanguineus 7 

Snow  Apple 7 

Tufts 23 

Tu/ts'  Baldwin 23 

CHERRIES. 

Hovey 25 

Downer 93 

Downer's  Late 93 

Downer's  Late  Red 93 

Downer's  Native  Mazzard 93 

PEACHES. 

Coolidge's  Favorite 49 

Crawford's  Late 9 

Crawford's  Late  Malacalune 9 

Crawford's  Superb  Malacatune 9 

Crawford's  Late  Melocoton 9 

Cutter's  Yellow 59 

Jacques 57 

Jacques'  Rareripe 57 


Jacques'  Yellow  Rareripe 57 

Lemon  Rar  eripe 9 

Red  and  Yellow  Rareripe 59 

Yellow  Red  Rareripe 59 

PEARS. 

Adams 91 

A  Courte  Queue 85 

Bartlett 11 

Belle  et  Bonne  de  Zee 29 

Beurre  Beaumont 89 

Beurre  blanc 85 

Beurre  Clairgeau 73 

Beurri  d'Albret 65 

Beurre  de  Fontenay 81 

Beurre  de  Lu^on 81 

Beurrd  du  Roi 21 

Beurre  gris  d'hiver 81 

Beurre  gris  d'hiver  Nouveau 81 

Beurre  gris  Superieure 81 

Beurre  Langclier 3 

Beurre  Le  Fevre 89 

Beurri  Montefortaine 89 

Beurri  Picquery 21 

Beurre  Sterckman 43 

Bonne  d'Ezee 29 

Bonne  des  Haies 29 

Bonne  des  Zees 29 

Bonne  Ente 85 

Bonne  Rouge 77 

Braddick's  Field  Marshal 37 

Brandywine 51 

Brocas  Bergamot 77 

Buffum 19 

Buffam 19 

Butter  Pear 85 

Collins 35 

Columbia 17 

Columbian  Virgoulouse 17 

Colmar  d'Aremberg 83 

D'Albret 65 

Deans 85 

Diamant 77 

Doyenni  Blanc 85 


IV 


Dusnas '  ^ 

Elizabeth  Van  Mons 41 

Forme  de  Marie  Louise 37 

Fulton 27 

Gansell's  Bergamot Til 

Gurle's  Beurri "T^ 

Henkel 53 

Howell 75 

Hull 5 

Ives's  Bergamot 77 

Kartofel 83 

Lawrence 13 

Louise  d'  Orleans 21 

Manning's  Elizabeth 41 

Maria 37 

Marie  Chretienne 37 

Marie  Louise 37 

New  York  Red  Cheek 33 

Fine  Pear 85 

Flumbgastel • 71 

Foire  de  Limon 85 

Foire  de  Seigneur 85 

Poire  Neige 85 

Princess  de  Farmi -37 

Red-Cheeked  Seckle.... 33 

Sabine  of  the  Flemings 15 

Saint  Ghislain 45 

Saint  Michael  Archangel 71 

Saint  Michael 85 

Seckel 33 

Seckle 33 

Shakspeare 33 

Sheldon  61 

Snow  Pear 85 

Staunton •  77 


Sycle 33 

Triumph  de  Jodoigne 55 

Urbaniste 21 

Van  Mons  158 41 

Virgalieu 85 

Watertown 35 

William 11 

IVilliams'  Bon  Chretien 11 

White  Beurri 85 

White  Doyenne 85 

PLUMS. 

Brugnon  Green  Gage 69 

Brttyn  Gage 69 

Damas  Ver-t 69 

Dauphine 69 

Drap  d'Or 69 

Green  Gage 69 

Grosse  Reine 69 

Grosse  Reine  Claude 69 

Isleworth  Green  Gage 69 

Jefferson 1 

Mc  Laughlin 47 

Reine  Claude 69 

Reine  Claude  Dorl 69 

Sucrin  Vert 69 

Verte  Bonne 69 

WilmoVs  Green  Gage 69 

Wilmot's  Late  Green  Gage 69 

Wilmot's  New  Green  Gage 69 

STRAWBERRIES. 

Scott's  Seedling 67 


THE    JEEPERSOIn^  ELIBt. 


Fruits  nf  AiTuericaPlate  N° 


T),-,,vr:  F-for^:At,rr.;,P}vnwny\tl''  h.   "W    'SnciPp. 


THE   JEFFERSON   PLUM. 

Jefferson.     Magazine  of  Horticulture,  vol.  xi.  p.  23. 

Few  vai'ieties  of  plums, — certainly  none  of  our  American  seed- 
lings,— have  had  a  higher  reputation  than  the  Jefferson.  It  has  been 
pronounced  nearly  or  quite  equal  to  the  Green  Gage, — that  almost 
unsurpassable  standard  of  excellence, — by  some  of  our  pomologists,  and 
in  consequence  of  such  an  eulogium  in  its  favor,  it  has  been  extensively 
sought  after,  and  introduced  into  many  of  the  finest  collections  of 
this  fruit,  with  the  expectation  that  it  would  supplant  that  old  and 
deservedly  popular  and  esteemed  plum.  But  as  the  trees  have  come 
into  bearing  this  expectation  has  not  been  reahzed.  The  Jefferson 
proves,  indeed,  to  be  a  most  excellent  variety,  superior  to  many  others 
of  the  same  season,  but  it  cannot  be  ranked  with  the  Green  Gage.  It 
possesses,  however,  great  beauty,  and,  in  this  respect  perhaps,  it  equals, 
if  it  does  not  surpass,  any  other  variety ;  it  has  the  same  delicate  yellow 
skin  as  the  Washington,  but  this  is  blotched  and  marbled,  in  the  most 
beautiful  blending  of  tints,  with  crimson,  lake  and  rich  purple.  It  has 
also  the  excellent  characteristic  of  hanging  long  upon  the  tree  without 
rotting.  Summing  up  all  its  qualities, — size,  beauty  and  fine  flavor, — 
it  must  claim  a  prominent  place  among  our  plums,  answering  as  a  very 
good  substitute  for  the  Green  Gage  when  that  variety  is  gone,  though 
falling  a  little  short  of  it  in  excellence. 

The  Jefferson  was  raised  by  the  late  Judge  Buel,  of  Albany,  and  the 
original  tree  was,  a  few  years  since,  growing  upon  the  grounds  occupied 
by  him.  The  date  of  its  origin  we  have  not  seen  stated,  but  we  pre- 
sume it  must  have  been  twenty-five  or  thirty  years  ago.  In  looking 
over  a  list  of  fruit  trees,  presented  to  the  Massachusetts  Horticultural 
Society  by  Judge  Buel,  in  1829,  we  find  one  tree  mentioned  simply  as 
"  my  plum ;"  and  as  we  are  not  aware  of  his  ever  having  raised  any 
other  variety  of  merit,  we  presume  that  it  was  the  Jefferson.  In  1841, 
trees  were  presented  to  the  London  Horticultural  Society,  in  whose 
garden  it  fruited  in  1845.  It  is  now  very  generally  disseminated 
throughout  the  country. 

The  Jefterson  is  not  a  very  rapid  growing  tree,  having  much  of  the 
habit  of  the  Green  Gage ;  it  does  not  come  into  bearing  so  soon  as 
some  other  varieties,  but,  when  full  grown,  it  produces  abundant  crops. 

Tree. — Moderately  vigorous,  upright,  branching  low,  with  diverging 
shoots,  forming  an  irregular,  rather  compact  head  ;  annual  shoots  of 
moderate  growth. 

[1] 


JE  FFERSON    PLUM. 

Wood. — Purplish  brown,  partially  covered  with  a  grayish  epidermis, 
nearly  smooth  or  but  shghtly  downy,  and  short-jointed;  buds,  medium 
size,  sharply  pointed,  with  prominent  shoulders. 

Leaves. — Medium  size,  narrow,  ovate,  deep  green,  smooth  above, 
and  finely  and  sharply  serrated;  petioles,  medium  length,  about  half  an 
inch  long,  rather  slender. 

Flowers. — Medium  size,  stamens  and  style  about  equal  length. 

Fruit. — Large,  about  two  inches  long,  and  one  and  three  quarters 
of  an  inch  broad :  Form,  roundish  oval,  narrowing  most  on  one  side, 
near  the  stem ;  suture,  distinct,  running  half  round,  one  side  larger 
than  the  other :  Skin,  fair,  smooth,  deep  yellow,  clouded,  marbled  and 
dotted  with  bright  crimson  and  purplish  red  on  the  sunny  side,  and 
covered  with  a  thin  whitish  bloom  :  Stem,  medium  length,  httle  more 
than  half  an  inch  long,  moderately  stout,  and  inserted  in  a  small  circu- 
lar rim,  set  neai'ly  even  with  the  surface  :  Flesh,  yellowish,  thick,  and 
melting,  slightly  adhering  to  the  stone  :  Juice,  abundant,  rich,  sweet 
and  delicious  :  Stone,  medium  size,  ovate,  sharply  pointed,  and  nearly 
smooth. 

Ripe  from  the  middle  to  the  last  of  September. 

[2] 


TEE  BELffiKE    LATTaEilEPL   PEAH 


Fvucts  of  America, Plate  N"? 


Drivvn  from  KAlure  S-  Chriinio  Litfi'/  &y  W.  SKarp. 


THE  BELTRRE/  LANGELIER   PEAR. 

Beuere'  Langeliee.     Magazine  of  Horticulture,  vol.  xii.  p.  336. 

Notwithstanding  the  great  number  of  new 
pears  which  have  been  brought  to  notice  the  last 
twenty  years,  there  is  still  only  a  limited  number 
of  late  winter  varieties  of  really  first  rate  excel- 
lence. The  Winter  Nelis,  Glout  Morceau,  Beurre 
d'Aremberg,  Passe  Colmar  and  Easter  Beurre, 
among  foreign  kinds,  and  the  Lawrence  and  Lewis, 
among  our  American  seedlings,  comprise  almost 
the  entire  list.  It  is  gratifying,  therefore,  to  every 
pomologist,  to  record  the  accession  of  such  a  supe- 
rior fruit  as  the  Beurre  Langelier,  which  must  be 
classed  among  the  best,  if  not  the  finest,  of  its  season.  It  has  all  the 
characteristics  of  a  fine  pear.  Of  large  size,  handsome  form,  beautiful 
appearance,  delicious  flavor,  ripening  freely  and  keeping  well,  it  at  once 
claims  the  highest  rank ;  and  if  we  add  to  these  qualities  a  vigorous 
and  healthy  growing  tree,  of  unexceptionable  habit  and  large  glossy 
fohage,  a  correct  idea  may  be  obtained  of  its  excellence. 

The  Beurre  Langelier  was  first  introduced  to  the  notice  of  cultiva- 
tors by  M.  Langelier,  of  Jersey,  who,  we  presume,  raised  it  from  seeds, 
though  it  may  have  been  produced  by  some  of  the  French  or  Belgian 
pomologists,  and  placed  in  his  hands  for  sale.  M.  Langelier,  in  a  cir- 
cular issued  in  1844,  when  he  first  o£fered  the  trees  for  sale,  "begs 
leave  to  draw  the  attention  of  pear  growers  to  his  new  pear,  of  first 
rate  merit;  perfectly  melting,  ripe  in  January,  of  fine  Beurre  shape, 
larger  than  Napoleon,  bears  well  as  a  standard,  trees  very  vigorous,  and 
one  of  the  best  in  cultivation."  To  say  it  has  proved  all  this  is  doing 
no  more  than  justice  to  M.  Langelier. 

The  Beurre  Langelier  grows  freely  both  upon  the  pear  and  quince 
stock ;  it  does  not  come  into  bearing  very  early,  and  it  has  not  yet 
fruited  sufiiciently  to  test  its  qualities  for  productiveness.  But,  so  far 
as  we  can  form  an  opinion,  after  fruiting  it  on  young  trees  for  three 
years,  and  those  unfavorable  ones  to  the  pear,  it  promises  to  be  an 
abundant  bearer. 

Tree. — Very  vigorous,  upright,  with  slightly  diverging  branches, 
making  a  regular  and  symmetrical  head ;  annual  shoots  of  moderate 
length,  straight  and  strong. 

Wood. — Dark  glossy  brown,  distinctly  dotted  with  large,  round,  gray- 
ish specks,  stout  and  rather  short-jointed ;  old  wood,  dull  brown,  with 


BEURRE'  LANGELIER  PEAR. 

conspicuous  horizontal  specks;  buds,  medium  size,  roundish  ovate, 
erect,  with  moderately  large  shoulders :  Flower-buds,  good  size,  obo- 
vate,  and  slightly  woolly. 

Leaves. — Medium  size,  roundish  ovate,  smooth,  thick,  dai'k  glossy 
green,  largest  about  the  middle,  narrowing  to  each  end,  little  wavy  and  re- 
curved on  the  midi'ib,  very  indistinctly  and  obtusely  serrated,  with  promi- 
nent nerves ;  petioles,  long,  nearly  two  inches,  and  moderately  stout. 

Flowees. — Small;  petals,  roundish,  cupped. 

Fruit. — Large,  about  three  and  a  half  inches  long,  and  three  inches 
in  diameter  :  Form,  obtuse  pyramidal,  somewhat  Bon  Chretien  shaped, 
slightly  contracted  about  the  middle,  and  ending  obtusely  at  the  stem : 
Skin,  fair,  smooth,  clear  light  green,  becoming  pale  lemon  yellow  when 
mature,  with  a  broad  tinge  of  pale  blush  on  the  sunny  side,  and  dotted 
with  numerous  small  russet  specks  :  Stem,  medium  length,  about  one 
inch  long,  rather  slender,  and  obhquely  inserted  in  a  small,  shallow, 
contracted  cavity  :  Eye,  smaU,  closed,  and  rather  abruptly  sunk  in  a 
small  furrowed  basin ;  segments  of  the  calyx  short :  Flesh,  yellowish 
white,  fine,  buttery,  melting  and  very  juicy  :  Flavor,  rich,  vinous  and 
dehcious,  with  a  fine  aroma :  Core,  medium  size  :  Seeds,  medium  size. 


Ripe  from  December  to  February. 

[4] 


THE  HULL    PEAPv. 


Prmts  of  America, Plate  N? 


IiTRwn  from  ^"alure  Sr  C^ToIno  Iit7i4  byW.  fihai-p. 


THE  HULL  PEAR, 

Hull.     Magazine  of  Horticulture,  vol.  xi.  p.  43.5. 

The  Hull  pear  is  one  of  the  best  of  our 
American  seedlings.  It  is  not  so  prepossessing 
in  appearance  as  many  others  of  the  same  sea- 
son,— having  a  dull  greenish  skin,  more  or  less 
ti'aced  and  dotted  with  russet, — but  in  its  melt- 
ing flesh  and  fine  flavor,  it  is  excelled  but  by 
few  of  the  autumn  pears.  It  has,  in  addition, 
all  the  desirable  qualities  which  characterize  our 
native  fruits,  viz.,  a  hardy  and  vigorous  growing 
tree,  and  an  abundant  bearer. 
The  Hull  is  believed  to  have  originated  in  the  town  of  Swanzey, 
Mass.  From  a  letter  now  before  us,  from  Mr.  D.  Wilbur,  Jr.,  of  Som- 
erset, who  introduced  the  Hull  to  the  notice  of  cultivators,  and  who 
sent  us  scions  from  the  original  tree  in  1844,  accompanied  with  his 
letter,  we  learn  that  the  parent  tree  was  then  growing  in  Swanzey,  and 
appeai'ed  about  forty  years  old.  It  had  not  attracted  much  attention 
or  been  generally  known  only  a  few  years.  The  tree  originally  grew 
in  an  old  orchai'd,  but  some  years  previously  had  been  removed  to 
where  it  then  stood.  There  were  no  other  kinds  in  the  vicinity,  and 
from  what  pear  it  may  have  sprung  no  correct  idea  can  be  formed. 
Mr.  Wilbur  states  that  "  it  is  a  prodigious  beai'er."  It  is  so  unlike 
most  other  varieties  in  its  growth,  wood,  &c.,  that  we  have  supposed  it 
must  be  a  seedling  from  some  wilding  tree,  and  that  this  was  the  first 
remove  towards  an  ameliorated  state,  as  practised  by  Van  Mons  in  the 
production  of  his  seedhngs. 

The  trees  grow  rapidly,  making  long,  rambhng  and  rather  slender 
annual  shoots,  with  but  few  lateral  branches.  It  comes  into  bearing 
moderately  early.     It  does  not  succeed  well  upon  the  quince. 

Tree. — Vigorous,  of  a  somewhat  stragghng  habit,  making  long  an- 
nual shoots,  with  but  few  lateral  branches,  and  forming  a  loose  irregular 
head. 

Wood. — Clear  yellowish  brown,  dotted  with  small  grayish  specks, 
moderately  stout,  and  rather  short-jointed;  old  wood,  dull  yellowish 
brown;  annual  shoots, long,  curved;  buds,  medium  size,  slightly  diverg- 
ing :  Flower-buds,  medium  size,  pointed. 

Leaves. — Medium  size,  obovate,  broadest  neai-  the  base,  tapering  to 
the  point,  which  is  shortly  acuminate,  fight  glossy  green,  wavy,  rolling 

[5] 


HULL     PEAR. 

slightly  underneath  on  tlie  sides,  thickly  nerved,  and  very  indistinctly 
serrated ;  petioles,  veiy  long,  about  two  inches,  and  rather  slender. 

Flowers. — Medium  size  ;  petals  cupped. 

Fruit. — Medium  size,  about  three  inches  long,  and  two  and  three 
quai'ters  in  diameter :  Form,  obovate,  tapering  to  the  stem,  Avhere  it 
ends  obtusely:  Skin,  shghtly  rough,  pale  yellowish  gi-een,  tinged  with 
dull  red  on  the  sunny  side,  blotched  with  russet  at  the  base  of  the 
stem,  somewhat  traced  with  russet  over  the  surface,  and  regulai'ly  cov- 
ered with  brownish  red  specks :  Stem,  long,  about  one  and  a  half 
inches,  smooth,  rather  slender,  dark  brown,  and  inserted  without  any 
depression  on  an  obtuse  point :  Eye,  medium  size,  open,  and  sunk  in 
an  uneven  shallow  basin;  segments  of  the  calyx,  round,  short:  Flesh, 
yellowish  white,  coai'se,  melting,  buttery  and  juicy,  slightly  gritty  at  the 
core:  Flavor,  rich  and  sugary,  with  a  spicy,  dehcious  ai*oma:  Core, 
large  :  Seeds,  medium  size,  mostly  abortive,  long  and  pointed,  dai'k 
brown. 


Ripe  in  September,  and  keeps  two  or  three  weeks. 

16] 


THE  PAMETJSE    APPLE 


Inal3  uPAnierica,  PTate  JT? 


Drawn  from  Fa  1  are  8-CIironio  Ltrtif  Dy  l/V^&i'Iurp 


THE   FAMEU8E   APPLE. 

Fameuse.     Forsyth's  Fruit  Trees,  3d  Edition. 

De  Neige,  X 

PoMME  DE  Fameuse,    iLon.  Hort.  Soc.  Cat. 

Sanguineus,  ) 

PoMME  DE  Neige,  Fruits  and  IVuit  Trees  of  America. 

Snow  Apple,       )    ^  »        •  n    ^• 

>  or  some  Amencan  collections. 
Chimney  Apple,  ) 

It  is  somewhat  remarkable  that  such  an  old  apple 
as  the  Fameuse,  famihar  to  European  writers  on 
fruits,  should  not  have  been  more  generally  known 
among  our  American  pomologists.  Neither  Cox  nor 
Thatcher,  two  of  the  earliest  writers,  mention  it; 
and  Mr.  Kenrick,  in  his  Orchardist,  appears  to  have 
been  the  first  to  call  the  attention  of  cultivators  to 
it.  His  description  and  account  of  the  Fameuse 
brought  it  into  notice,  and  latterly  it  has  become 
much  better  known  and  more  highly  appreciated,  so 
that  at  the  present  time  a  collection  cannot  be  con- 
sidered complete  without  it. 

That  a  variety  of  so  much  merit  should  not  have  been  more  gen- 
erally disseminated  is  somewhat  surprising,  for,  as  an  autumn  apple, 
both  on  the  score  of  beauty  and  excellence,  it  has  few  superiors.  Of 
only  medium  size,  it  is  still  large  enough  for  a  dessert  fruit,  and  its 
brilliant  purplish  crimson  skin,  which  brings  its  snow-white  flesh  in 
still  greater  contrast,  renders  it  one  of  the  most  attractive  apples.  In 
its  peculiarly  tender,  almost  melting  flesh,  and  its  slightly  musky  aroma, 
it  gi'eatly  resembles  some  of  the  fine  pears. 

The  Fameuse  has  always  been  supposed  by  our  pomologists  to  be  an 
American  apple  ;  and  one  of  our  authors  speaks  of  it  as  a  "  celebrated 
Canadian  fruit."  But  the  early  notice  of  it  by  Forsyth,  as  well  as  its 
histoiy,  so  far  as  it  has  been  traced,  afibrd  no  proof  of  this.  On  the 
contrai'y  the  evidence  is,  that  it  is  a  foreign  apple,  and  in  all  probabiHty 
originated  in  Fi'ance.  It  is  known  to  have  been  planted  by  the  French 
settlers  on  the  eastern  shore  of  Lake  Champlain,  at  Ogdensburgh  and 
Detroit,  one  hundred  and  fifty  years  ago ;  and  it  is  scarcely  possible 
that  at  that  time  a  native  variety  should  have  been  so  well  known,  as  to 
have  been  disseminated  over  such  a  large  tract  of  countiy. 

[1] 


FAMEUSE    APPLE 

The  Fameuse  is  a  most  abundant  bearer  in  alternate  years.  It 
seems  to  prefer  a  deep,  rich,  strong,  loamy  and  rather  moist  soil;  and  it 
is  in  such  situations  as  this,  in  tlie  vicinity  of  Montreal,  that  it  attains 
its  greatest  excellence. 

Tree. — Moderately  vigorous,  upright,  making  erect  annual  shoots, 
and  forming  a  large,  round,  handsome  head. 

Wood. — Deep  reddish  chestnut,  dotted  with  small,  whitish  specks, 
rather  slender,  and  short-jointed ;  buds,  small,  short  and  flattened : 
Flower-buds,  medium  size. 

Leaves. — Medium  size,  roundish  ovate,  shortly  pointed,  tapering 
little  towards  each  end,  nearly  flat,  deep  green,  doubly,  rather  deeply, 
and  sharply  serrated  ;  petioles,  short,  about  one  inch  long,  stout. 

Flowers. — Medium  size ;  petals  cupped,  and  tinged  with  pink. 

Fruit. — Medium  size,  about  three  inches  broad,  and  two  and  a  half 
deep :  Form,  round,  occasionally  flattened  at  the  base,  and  largest  in 
the  middle :  Skin,  fair,  smooth,  yellowish  green,  nearly  covered  with  a 
lively  pale  red,  and  streaked  with  pui'plish  crimson,  very  dark  on  the 
sunny  side  :  Stem,  short,  about  half  an  inch  long,  rather  slender,  and 
inserted  in  a  moderately  deep  and  somewhat  contracted  cavity :  Eye, 
small,  closed,  and  little  depressed  in  a  slightly  furrowed  basin ;  seg- 
ments of  the  calyx  rather  long,  twisted :  Flesh,  snow-white,  fine,  crisp 
and  very  tender;  Juice,  abundant,  shghtly  subacid,  rich  and  excellent, 
with  a  delicate  musky  aroma  :  Core,  medium  size,  closed :  Seeds,  me- 
dium size,  long  and  pointed. 


IiiPE  in  October  and  November,  and  keeps  well. 

[8] 


THE   CRAWFORD'S   LATE   PEACH. 

Crawford's  Late. 

Crawford's  Late  Malacatune,      }  ^^^  ^^  QrchurdiM. 
Crawford's  Superb  Malacatune,  j 

Crawford's  Late  Melocoton,  Fruits  and  Fruit  TVees  of  America, 
Lemon  Rareripe,  of  some  American  Collections. 

Crawford's  Late  stands  at  the  head  of  all  our  American  peaches 
for  its  size  and  magnificence  of  appearance ;  and  among  yellow-fleshed 
varieties  it  certainly  stands  equally  high  for  its  excellent  qualities. 
Under  ordinary  cultivation,  it  is  a  remarkably  large,  showy  and  beautiful 
fruit;  but  when  raised  in  its  greatest  perfection,  it  measures  tw^elve  or 
thirteen  inches  in  cu'cumference.  Mr.  Kenrick  states  that  ninety  of  the 
peaches  have  filled  a  basket,  holding  over  three  pecks. 

This  superb  variety  was  raised  by  William  Crawford,  Esq.,  of  Mid- 
dletown.  New  Jersey,  the  same  gentleman  who  produced  the  Early 
Crawford,  already  figured  and  described  in  our  first  volume.  It  was 
first  brought  to  the  notice  of  pomologists  by  Mr.  William  Kenrick,  of 
Newton,  who  described  it  in  the  American  Orchardist,  under  the  name 
of  Crawford's  Late  Malacatune.  But  as  all  long  and  unnecessary 
names  are  objectionable,  and  not  generally  used,  it  has  latterly  been 
known  simply  as  Crawford's  Late,  which  name  we  now  adopt  Formerly 
peaches  were  chiefly  distinguished  as  "  rareripes"  and  "  malacatunes," 
the  former  being  the  white-fleshed  and  the  latter  the  yellow-fleshed 
ones ;  but  we  believe  it  is  now  universally  conceded,  that  the  addition 
of  either  of  these  names  to  a  fruit  conveys  no  decided  meaning,  and 
is  therefore  useless.  Brevity  in  the  names  of  all  fruits  is  a  desirable 
and  commendable  object. 

Crawford's  Late  much  resembles  the  Early  Crawford.  It  is  a  little 
larger  than  that  variety  ;  it  is  also  rounder  and  not  compressed  on  the 
sides.  It  has  the  same  deep  yellow  skin,  and  the  brilliant  coloring  of 
that  peach,  but  the  surface  is  covered  with  a  thicker  down.  It  ripens 
about  a  month  later  than  the  Early  Crawford.  As  a  mai'ket  fruit  it  is 
one  of  the  most  profitable  in  cultivation,  coming  in,  as  it  does,  after 
most  of  the  other  large  peaches  are  gone,  and  it  always  commands  a 
high  price. 

Under  the  name  of  Lemon  Rareripe,  the  Crawford's  Late  has  been 
considerably  disseminated  in  Massachusetts. 

[9| 


CRAW  FORD'S    LATEPEACH. 

Leaves. — Rather  large,  nearly  smooth,  crenated,  with  globose  glands. 

Flowers. — Small,  pale  red. 

Feuit. — Large,  about  three  mches  broad,  and  three  inches  long : 
Form,  roundish,  shghtly  oblique  at  the  point,  one  side  little  larger  than 
the  other,  with  a  distinct  suture  running  half  round,  and  a  rather  small 
cavity  at  the  base  :  Skin,  deep  yellow,  woolly,  broadly  suffused  with 
bright  red  on  the  sunny  side,  often  indistinctly  striped  and  mottled : 
Flesh,  rich  yellow,  very  melting,  and  faintly  rayed  with  red  at  the 
stone,  from  which  it  parts  freely  :  Juice,  abundant,  rich,  brisk,  saccha- 
rine and  delicious :  Stone,  large,  thick,  very  deeply  furrowed. 

Ripe  from  the  middle  to  the  end  of  September. 

[10] 


TEK  BARTLETT  OR  WILLIAM.^ 


;■<  T!n^r  rf^R'^^'^R^y  PEAR 


jneyica.,   £Iate  U' 


BARTLETT,  OR   WILLIAMS'  BON  CHRETIEN   PEAR. 

Williams'  Bon  CHRE''riEN.     Trans.  Lon.  Hort  Soc,  vol.  ii.  pi.  xvi. 

Bartlett,  of  all  American  Collections. 
William,  of  some  French  Collections. 

This  large  and  superb  pear,  now  universally 
known  under  the  name  of  Bartlett,  in  all  American 
collections,  is  one  of  the  most  popular,  admired 
and  generally- cultivated  varieties,  possessing,  in  an 
eminent  degree,  a  combination  of  excellences  which 
can  scarcely  be  found  in  any  other  pear.  In  size 
it  is  among  the  largest,  in  appearance  among  the 
most  beautiful,  and  in  quality  among  the  best  of 
its  season ;  and,  when  to  merits  such  as  these  are 
added  a  free  growing  and  vigorous  tree,  an  upright 
and  handsome  habit,  an  early  and  abundant  bearer; 
in  all  seasons  and  all  soils  a  fair  and  perfect  fruit,  ripening  freely  when 
gathered  early,  and  keeping  w^ell,  it  must  be  admitted  that  it  ranks 
among  the  very  best  varieties  for  general  cultivation. 

The  Bartlett  was  first  described,  as  above  quoted,  under  the  name 
of  Wihiams'  Bon  Chretien,  its  proper  and  legitimate  title,  and  one 
which  it  ought  to  retain.  But  the  name  of  Bartlett  has  become  so 
generally  diffused,  that  it  has  supplanted  the  former,  and  it  must 
henceforth  be  generally  known, — at  least  in  this  country, — as  the  Bart- 
lett. It  originated  in  Berkshire,  England,  about  sixty  years  ago  ;  but 
grafts  of  it  were  subsequently  obtained  by  Mr.  Williams,  a  nurseryman 
near  London,  who  first  introduced  it  to  notice.  It  was  first  introduced 
to  this  country  in  the  year  1799,  when  Mr.  James  Carter,  of  Boston, 
purchased  a  few  trees  in  London,  for  Mr.  Thomas  Brewer,  of  Rox- 
bury,  Mass.  The  estate  subsequently  passed  into  the  possession  of  E. 
Bartlett,  Esq.,  after  whom  it  was  named. 

The  tree  grows  freely  upon  the  quince,  and  produces  great  crops ;  it 
is,  however,  so  early  and  abundant  a  bearer  upon  the  pear  stock,  that 
there  is  but  little  necessity  for  growing  it  upon  the  quince.  Young 
trees  in  the  nursery  rows  frequently  bear  the  second  year. 

Tree. — ^A^igorous,  upright,  very  regular  until  it  begins  to  bear,  when 
the  branches  become  somewhat  pendulous  and  irregular ;  annual  shoots, 
strong,  stout,  curved  inwards  at  the  ends. 

Wood. — Clear  dark  yellow,  dotted  with  small,  pale  gray  specks  ;  old 
wood,  dull  brownish  yellow;  buds,  medium  size,  little  pointed, flattened, 
with  prominent  shoulders  :  Flower-buds,  medium  size,  obovate,  obtuse. 

[11] 


BARTLETT    FEAR. 

Leaves. — Medium  size,  ovate,  acuminate,  smooth,  thick,  deep  glossy 
green,  sUghtly  curved  on  the  midrib,  folded  inwards  at  the  edges,  and 
finely  but  obtusely  serrated  ;  petioles,  medium  length,  about  one  and  a 
half  inches  long,  moderately  stout,  holding  the  leaf  erect. 

Flowees. — Medium  size  ;  petals,  roundish,  cupped. 

Feuit. — Large,  about  four  inches  long  and  three  inches  in  diameter : 
Form,  obtuse  pyramidal,  largest  near  the  middle,  rounding  off  to  the 
crown,  and  narrowing  to  the  base,  which  is  obtuse,  with  an  uneven  and 
somewhat  knobby  or  irregular  sm-face :  Skin,  fair,  smooth,  clear  lemon 
yellow  when  mature,  lightly  tinged  with  blush  on  the  sunny  side,  some- 
times russeted  around  the  stem,  and  thickly  covered  with  minute  russet 
specks :  Stem,  short,  about  half  an  inch  long,  stout,  thick,  little  swol- 
len at  the  base,  and  inserted  in  a  small  uneven  cavity:  Eye,  medium 
size,  open,  and  little  sunk  in  a  rather  small  furrowed  basin ;  segments 
of  the  calyx  thick,  short,  projecting :  Flesh,  yellowish  white,  fine,  melt- 
ing, buttery  and  juicy  :  Flavor,  sugary  and  rich,  with  a  high  musky 
aroma  :  Core,  medium  size  :  Seeds,  medium  size,  broad,  light  brown. 


Ripe  the  middle  of  September  and  keeps  two  or  three  weeks. 

[12] 


rj-TE  LAWRE'f^HF,    PEA.P.. 


Is  ml:.-  ;)!  /uii':i'|.:,i,IM;il.(i  N" 


Di'dWii  Ironi  Mun  a  Uiironfo  lilli','  by  ,Sfi,irii  *  .'ioi. 


THE  LAWRENCE   PEAR, 

TjAweence.     Magazine  of  Horticulture,  vol.  xii.  p.  452. 

The  Lawrence  is  one  of  our  finest  American 
pears,  probably  the  best  winter  variety  yet  found 
among  our  native  kinds.  It  has,  what  few  other 
of  the  winter  sorts  possess,  the  excellent  property 
of  keeping  well  under  the  most  ordinary  care,  and 
of  ripening  off  as  freely  as  the  Baldwin  apple. 
This  property,  which  should  be  considered  an  almost 
indispensable  one  in  a  fine  winter  pear,  is  one  of 
its  most  valuable  characteristics ;  still  it  has  all  the 
other  requisites  of  a  superior  variety.  It  is  of 
good  size,  fair  form,  attaining  a  fine  yellow  hue 
when  fully  mature,  and  its  melting  flesh  abounds  with  a  rich,  sugary, 
refreshing,  and  perfumed  juice. 

It  was  first  brought  to  the  notice  of  cultivators  by  Messrs.  Wilcomb 
&  King,  nurserymen  of  Flushing,  L.  I.,  who  sent  some  fine  specimens 
of  the  fruit  to  the  Massachusetts  Horticultural  Society  in  November, 
1843,  accompanied  with  a  letter,  in  which  they  state,  "  that  it  is  a 
native  of  Flushing ;  that  it  produces  abundant  crops  every  year,  and  is 
in  eating  over  four  months,  from  November  to  February.  It  is  not 
inclined  to  rot  or  shrivel,  as  is  tlie  case  with  some  of  our  winter  pears. 
The  tree  is  of  fair  growth,  and  appears  to  be  a  cross  between  the  Old 
St.  Germain  and  the  St.  Michael,  (White  Doyenne,)  as  it  resembles 
both  of  them  in  wood,  foliage  and  fruit,  and  there  is  no  other  variety 
in  the  neighborhood  of  the  tree." 

The  Lawrence,  in  its  habit,  resembles  the  St.  Germain;  and  there 
can  be  but  little  doubt  that  it  is  a  natural  hybrid,  partaking  of  the  com- 
bined qualities  of  its  two  parents.  In  the  growth  of  the  tree,  as  well 
as  the  quality  of  the  fruit,  it  approaches  the  Dix,  itself  a  seedling  from 
the  St.  Germain.  But  the  Lawrence  is  of  a  more  vigorous,  as  well  as 
of  a  more  beautiful,  habit,  than  either  of  those  varieties,  forming,  natu- 
rally, a  fine  pyramidal  tree.  It  is  an  early  as  well  as  an  abundant 
bearer.     It  will  not  grow  freely  upon  the  quince. 

Tree. — Vigorous,  upright  and  regularly  branched;  annual  shoots, 
slender,  straight,  and  moderately  long. 

Wood. — Clear  dark  yellow,  dotted  with  small,  grayish  specks,  slender 
and  short-jointed ;  old  wood,  dull  brownish  yellow ;  buds,  medium 
size,  roundish,  obtuse,  diverging  :  Flower-buds,  small,  roundish. 

[131 


LAWRENCE     PEAR. 

Leaves. — Small,  oblong  ovate,  broadest  in  the  middle,  narrowing 
to  the  base,  tapering  to  a  somewhat  elongated  point,  thick,  dark  glossy 
green,  little  folded  inwards,  finely  nerved,  slightly  wavy,  aind  rather 
deeply  and  sharply  serrated ;  petioles,  medium  length,  about  one  inch 
long,  moderately  stout. 

Flowers. — Small;  petals,  roundish,  cupped. 

Fruit. — Medium  size,  about  tliree  inches  long  and  two  and  a  half  in 
diameter:  Form,  obovate,  full  at  the  crown,  tapering  but  little  to  the 
stem,  where  it  ends  obtusely:  Skin,  fair,  nearly  smooth,  pale  lemon 
yellow  when  mature,  somewhat  freckled  with  dull  green,  with  a  circle  of 
russet  around  both  the  eye  and  stem,  and  regularly  covered  with  small 
dark  gray  specks :  Stem,  medium  length,  about  one  inch  long,  stout, 
straight,  nearly  smooth,  swollen  at  its  junction  with  the  tree,  and  rather 
deeply  inserted  in  a  large  round  cavity,  with  a  projection  on  one  side : 
Eye,  large,  closed,  and  deeply  sunk  in  a  large,  open,  furrowed,  angular 
basm;  segments  of  the  calyx  medium  length,  projecting:  Flesh,  yel- 
lowish white,  very  melting  and  juicy,  and  slightly  gritty  at  the  core  : 
Flavor,  rich,  sugary  and  excellent,  with  a  slight  perfume  :  Core,  me- 
dium size :  Seeds,  small. 


Ripe  from  November  to  February. 


114] 


♦  * 


^ 


THE  C;EAYEl(STEli\  AEPLE. 


FriLfh  cf  i\jfierrca,Pfa|-e  fi^ 


ranriL  rrnTR  tfHtU!'('  i>  Uhroain  litFl''  br  tJRnrp  &  Son 


THE   GRAVENSTEIN  APPLE. 

Gkavenstein.     Transactions  Lon.  Hort.  Soc,  vol.  iv.  pi.  xxi. 

Grave  Slue,  >  According  to  HoH.  Soc.  Cat,  1842. 

Sabine  of  the  Flemings,    > 
Grafensteiner,  of  the  Germans. 

But  few  of  the  great  number  of  foreign  varieties 

of  apples,  which  have  been  described  and  figured  in 

European  pomological  works,  appear  to  possess  much 

merit  in   comparison  with   our  native  Idnds.     It  is 

^f^-^/true,  only  a  limited  number  have  had  a  fair  trial; 

^^m/  but  that  number  has  been  a  selection  from  the  very 

^^>        best,  and  few  of  them  are  sufficiently  meritorious  to 

retain  a  place  in  our  gardens. 

Among  these  few,  however,  the  Gravenstein  un- 
doubtedly stands  at  the  head.  It  is  a  large  as  well 
as  a  most  beautiful  fruit,  and  possesses  that  crisp  yet 
tender  flesh,  and  that  refreshing  admixture  of  sweet  and  acid  which 
characterize  our  most  esteemed  apples.  It  comes  in,  too,  at  a  season 
when  we  are  not  overstocked  with  fine  varieties,  succeeding  the  Porter, 
and  supplying  the  table  throughout  the  month  of  October. 

The  origin  of  the  Gravenstein  remains  in  some  doubt.  It  is  said  to 
have  been  originally  found  in  the  Duke  of  Augustinberg's  garden  at 
Gravenstein,  in  Holstein,  and  that  the  original  tree  was  growing  there 
in  the  middle  of  the  last  century  ;  another  statement  is,  that  it  derived 
its  name  from  being  found  in  the  garden  of  the  castle  of  Grafenstein, 
in  Sleswick ;  and  Diel  says,  that  it  was  supposed  by  some  to  have 
been  introduced  from  Italy,  Be  this  as  it  may,  it  is  a  common  apple 
throughout  Germany  and  Sweden,  and  was  received  from  thence  into 
the  English  collections.  It  is  undoubtedly  of  similar  origin  with  the 
Red  Astrachan  and  Duchess  of  Oldenburg,  possessmg  the  pecuhar  habit 
of  growth,  form  of  foliage,  and  texture  of  the  fruit,  which  distinguish 
the  German  apples. 

At  what  time  it  was  first  introduced  into  our  gardens  we  are  not 
aware.  But  as  neither  Cox  or  Thatcher  describe  or  name  it,  we  sup- 
pose it  was  some  time  subsequent  to  the  account  given  of  it  in  the 
Transactions  of  the  London  Horticultural  Society  in  1822.  It  is  at 
the  present  time  considerably  cultivated,  though  not  to  the  extent  its 
merits  deserve. 

[15] 


GRAVENSTEIN    APPLE, 

The  Gravenstein  is  a  vigorous  and  healthy  growing  tree,  attaining  a 
good  size,  and  bearing  abundant  crops. 

Tkee. — ^Vigorous,  upright,  with  a  somewhat  pyramidal  habit,  but 
forming  a  large,  round  head ;  annual  shoots  branching  off  horizontally, 
moderately  stout,  curved  upwards  at  the  end. 

Wood. — Brown  purplish  red,  sprinkled  with  a  few  whitish  dots, 
rather  short-jointed,  woolly  at  the  ends  ;  old  wood,  dull  brownish  red; 
buds,  small,  short,  and  flattened :  Flower-buds,  medium  size. 

Leaves. — Large,  ovate,  somewhat  cordate  at  the  base,  acuminate, 
the  upper  surface  deep  glossy  gTeen,  little  wavy,  and  rather  sharply 
serrated ;  petioles,  medium  length,  about  an  inch  long,  rather  stout. 

Flowees. — ^Large,  pale  ;  petals,  roundish,  cupped. 

Fkuit. — Large,  about  three  inches  broad,  and  two  and  a  half  deep : 
Form,  roundish,  irregular,  angular  on  the  sides,  broadest  at  the  base 
and  narrowing  to  the  crown,  which  is  large,  ribbed,  and  slightly  de- 
pressed :  Skin,  fair,  smooth,  with  a  greenish  yellow  ground,  of  a  waxen 
hue,  distinctly  streaked  and  pencilled  with  pale  red,  and  lightly  splashed 
with  crimson,  deepest  on  the  sunny  side  :  Stem,  very  short,  less  than 
half  an  inch  long,  moderately  stout,  and  deeply  inserted  in  a  medium 
sized,  somewhat  uneven  cavity :  Eye,  large,  open,  and  moderately  sunk 
in  a  large,  open  and  furrowed  basin ;  segments  of  the  calyx  large,  broad, 
somewhat  reflexed  and  woolly  :  Flesh,  yellowish  white,  rather  coarse, 
crisp  and  very  tender :  Juice,  abundant,  rich,  subacid,  sprightly  and 
high  flavored :  Core,  rather  small,  closed :  Seeds,  medium  size. 


Ripe  in  September  and  keeps  till  December. 

[16] 


jm]  ClOLIMBJA.  PEAP 


Fr.nis    of  AnnrriCcu  Plate   N^ 


nrawti.i'TirTnMat-'-i-r!'  ^    C  h.r  o  mo  lilh.^  Vy  AV.  S  h  a j  p  &  S  : 


THE   COLUMBIA   PEAR. 


Columbia.     Kenrick's  American  Orchardist. 

Columbian  Virgoulouse,  Mag.  of  Hort.  vol.  ix. 

The  Columbia  pear  has  not,  we  believe,  been  fully 
appreciated.  It  is  now  nearly  twenty  years  since  it 
was  first  introduced  to  notice,  and  it  is  yet  only  culti- 
vated to  a  limited  extent.  When  all  its  qualities  are 
considered,  it  must  rank  among  our  most  popular  vari- 
eties. The  fruit  is  of  tlie  largest  size,  with  a  cleai^ 
yellow  skin  when  mature,  handsome  and  prepossessing 
in  appearance,  and  keeps  even  as  late  as  February. 
Though  not  so  high  flavored  as  the  Glout  Morceau  or 
Winter  Nelis,  it  is  melting,  juicy,  and  excellent.  The 
tree  is  a  vigorous  and  healthy  grower,  bearing  the  most  abundant 
crops,  and  has  that  good  characteristic  of  being  a  native  fruit. 

The  Columbia  was  introduced  to  notice  by  Messrs.  Bloodgood  &  Co., 
Flushing,  L.  I.,  who  sent  the  fruit  to  the  Mass.  Hort.  Society,  in  De- 
cember, 1835,  accompanied  with  a  letter  giving  a  brief  history  of  the  pear. 
In  this  letter,  which  was  published  in  the  Mag.  of  Hort.,  (vol.  ii.  p.  37,) 
it  is  stated  that  "  the  original  tree  was  a  seedling,  about  fifteen  inches  in 
diameter.  It  was  upon  a  farm  belonging  to  Mr.  Cusser,  in  Westchester 
County,  thirteen  miles  from  the  city  of  New  York.  Messrs.  Bloodgood 
&  Co.  saw  the  tree,  and  also  a  grafted  one  from  the  original,  four  inches 
in  diameter,  which  produced  that  year  (1835)  four  bushels  of  pears." 

The  exceMence  of  the  specimens  induced  many  amateurs  to  add  the 
Columbia  to  their  collections,  and  the  variety  was  much  sought  after. 
But  owing  to  its  tardiness  in  coming  into  bearing,  and  probably  its  ordi- 
nary cultivation,  it  has  latterly  been  somewhat  neglected.  We  think, 
liowever,  it  will  yet  become  a  very  popular  pear. 

The  Columbia  is  a  strong  though  not  a  rapid  grower.  It  has  an  up- 
right habit,  forming  a  pyramidal  head.  It  is  slow  in  coming  into  fruit, 
and  does  not  succeed  well  upon  the  quince. 

Tree. — Moderately  vigorous,  upright,  making  only  a  few  lateral 
branches,  which  diverge  at  first,  but  are  erect  at  the  ends ;  annual 
shoots  stout,  of  moderate  length. 

Wood. — Light  brownish  olive,  dotted  with  small  whitish  specks,  stout 
and  rather  long-jointed;  old  wood,  dull  grayish  olive;  buds,  large,  long, 
sharply  pointed,  diverging,  with  prominent  shoulders:  Flower-buds, 
small,  sharply  pointed. 

[17  1 


COLUMBIA     PEAR. 

Leaves. — ^Large,  oblong,  rather  narrow,  broadest  about  the  middle, 
narrowing  to  each  end,  bright  green,  thickly  nerved,  recurved  on  the 
midrib,  httle  wavy,  folded  inwards,  obtusely  and  but  slightly  serrated ; 
petioles,  long,  about  one  and  a  half  inches,  slender. 

Flowers. — ^Large ;  petals  obovate,  crumpled,  cupped ;  cluster  loose. 

Fruit. — Large,  three  and  a  half  inches  long,  and  two  a,nd  a  half  in 
diameter:  Form,  oblong,  or  ovate-oblong,  full  at  the  crown,  broadest 
about  the  middle,  swollen  on  one  side,  and  tapering  roundly  to  the 
stem  :  Skin,  fair,  smooth,  greenish  yellow  when  mature,  slightly  russeted 
around  the  eye,  and  regularly  dotted  with  large  russet  specks  :  Stem, 
long,  one  and  a  quarter  inches  in  length,  nearly  straight,  rather  slender, 
and  obliquely  inserted  in  a  shallow  cavity  on  the  side  of  a  slight  protu- 
berance :  Eye,''large,  open,  and  little  sunk  in  a  contracted,  rather  shal- 
low basin ;  segments  of  the  calyx  broad,  spreading,  reflexed :  Flesh, 
yellowish  white,  rather  coarse,  melting  and  juicy :  Flavor,  sugary  and 
good,  with  a  pleasant  though  not  high  perfume  :  Core,  large :  Seeds, 
small,  slender,  pointed,  light  brown. 


Ripe  from  December  to  Februaiy. 

[181 


THE  BUITUM   PEAPv 


T'ruil?    of  ArnMrir.  H.    P]  iLte  11? 


Diai-^L  fTOTT:  l\!a,1-.u-e.&-   01\Tc.-rn»  Kth'?  tyW  St-ih.i  ;■,  ,-,       ]oii 


THE   BUFFUM   PEAR. 


BuFFUM.     Kenrick's  American  Orchardist. 

BuFFAM,  Downing's  Fruits  and  Fruit  Trees. 

The  BufFum  pear  has  been  variously  estimated  by 
different  cultivators ;  some  considering  it  nearly  equal  to 
a  fine  Doyenne,  while  others  place  it  among  those  of  me- 
dium quality.  Two  years  since,  at  the  meeting  of  the 
Pomological  Congress  in  New  York,  the  merits  of  the 
Buffum  were  pretty  fully  discussed,  the  question  being 
upon  adding  it  to  the  list  of  kinds  worthy  of  general  culti- 
vation. The  result  of  the  discussion  was,  that  it  was 
placed  upon  the  list  by  a  large  majority. 

The  Buffum,  without  being  ranked  among  the  finest 
pears,  possesses  abundant  merits,  which  entitle  it  to  a 
place  in  the  collection  of  every  cultivator.  The  tree  is  of  remarkably 
vigorous  growth,  as  erect  and  straight  as  a  poplar,  forming  a  perfect 
pyramid,  even  without  the  aid  of  the  pruning  knife.  It  is  an  immense 
bearer;  and  the  fruit,  which  hangs  in  clusters  from  every  branch,  is  fair 
and  beautiful,  with  a  golden  yellow  skin,  often  russeted  and  deeply  tinted 
with  bright  red  on  the  sunny  side.  Picked  early,  (as  it  should  be,)  and 
ripened  in  the  fruit  room  or  house,  it  becomes  almost  as  melting  and 
dehcious  as  the  White  Doyenne,  which  it  resembles,  when  in  its  best 
condition.  A  combination  of  such  qualities  we  deem  sujQ&cient  to  place 
the  Buffum  among  our  most  popular  varieties. 

The  Buffum  is  a  native  of  Rhode  Island,  originating  in  the  garden  of 
David  Buffum,  of  Warren.  Mr.  Manning,  we  believe,  introduced  it 
ai'ound  Boston,  fruited  it  in  his  Pomological  Garden  at  Salem,  exhibited 
it  before  the  Massachusetts  Horticultural  Society,  and  gave  a  brief  ac- 
count of  it  in  the  Magazine  of  Horticulture  in  1837,  (vol.  iii.  p.  16.) 
Since  then,  it  has  been  gradually  disseminated  throughout  the  country, 
though  among  the  multitude  of  new  pears,  which  ripen  about  the  same 
time,  it  has  been  overlooked,  and  inferior  sorts  have  been  planted,  to 
the  exclusion  of  this  much  better  fruit. 

As  an  ornamental  tree,  merely,  the  Buffum  claims  our  regard.  Its 
stately  habit,  symmetrical  form,  deep  green  fohage,  and  ruddy-colored 
wood  when  stripped  of  its  foliage,  render  it  one  of  the  best  sorts  to 
inti'oduce  near  the  house,  where  its  spiry  top  breaks  up  the  formahty  of 

[19] 


BUFFUM     PEAR. 

rouud- headed  trees.  It  is  rather  late  in  coming  into  bearing,  and  it 
does  not  succeed  well  on  the  quince. 

Wood. — Reddish  brown,  sparsely  dotted  with  small  whitish  specks, 
moderately  stout  and  short-jointed;  old  wood,  dull  brown;  buds,  small, 
short,  broad  at  the  base,  erect,  flattened :  Flower-buds,  medium  size, 
obtuse,  dark  brown. 

Leaves. — Large,  roundish-ovate,  narrowing  towards  each  end,  thick, 
deep  green,  glossy,  wavy,  prominently  nerved,  and  coarsely  and  obtusely 
serrated;  petioles,  medium  length,  three  quarters  to  an  inch  long, 
stout,  holding  the  leaves  erect. 

Flowees. — Medium  size  :  petals  roundish,  cupped. 

Fruit. — Medium  size,  about  two  and  a  half  inches  long,  and  two 
and  a  quarter  inches  in  diameter:  Form,  ovate,  inclining  to. obovate, 
largest  around  the  crown,  rounding  off"  the  stem,  where  it  ends  obtusely : 
Skin,  fair,  smooth,  pale  yellow,  interlaced  with  russet,  brownish  red  on 
the  sunny  side,  and  dotted  with  a  few  greenish  and  russety  specks  :  Stem, 
short,  about  half  an  inch  long,  stout  and  slightly  sunk  in  a  shallow  cav- 
ity :  Eye,  rather  large,  and  little  depressed  in  a  shallow  basin ;  segments 
of  the  calyx  short,  rounded:  Flesh,  yellowish  white,  fine,  melting  and 
juicy:  Flavor,  rich,  sweet,  and  pleasantly  perfumed:  Core,  medium 
size  :   Seeds,  medium  size. 


Ripe  in  September,  and  keeps  two  or  three  weeks. 

[20] 


THE    UUB/^ISTM    rKAli 


T'ruiLs  (if  Araerica  PI  ale  "N  ^ 


tV,.mi_N»-h:ri!  /v,  iT-nrmiolflli.^  'by  Vv'',  Saaj;|i I 


THE   URBANISTE   PEAR. 


Uebaniste.     London  Hort.  Soc.  Catalogue,  3d  Ed.  1842. 

Bkurre'  du  Roi,  of  some  foreign  Collections. 

Beurre'  Picquery,   1 

Louise  d'Orleans,    \  *^^  "^"^^  ^^^^^^  ^"'^  ^^^S^^"  Collections. 

The  Urbaniste  is,  undeniably,  one  of  our  very  best 
autumn  pears.  Under  good  culture,  it  is  full  as  large 
as  the  Louise  Bonne  of  Jersey,  and  ripens  immedi- 
ately after  that  variety.  The  late  Mr.  R.  Manning, 
after  some  years'  experience,  thought  the  Urbaniste, 
of  all  the  European  pears,  the  best  substitute  for  the 
old  Saint  Michael  or  White  Doyenne.  We  have  long 
been  familiar  with  it,  and  have  seen  it  under  all  kinds 
of  cultivation,  and  do  not  hesitate  to  pronounce  it  as 
unsurpassed  among  the  autumn  pears. 
I  or  the  early  introduction  of  this  fine  variety  we  are  indebted  to  the 
Hon.  J.  Lowell,  who  in  1823,  then  corresponding  secretary  of  the  Mass. 
Agricultural  Society,  opened  a  correspondence  with  Mr.  Knight,  Presi- 
dent of  the  London  Hoi't.  Society.  Mr.  Knight,  with  that  liberality 
which  was  always  a  characteristic  of  his  life,  immediately  forwarded  trees 
and  scions  of  ten  varieties  of  pears,  among  them  the  Urbaniste-  From 
Mr.  Lowell's  garden  scions  were  disseminated,  and  it  is  now  one  of  the 
most  generally  cultivated  of  the  new  foreign  pears.  The  Urbaniste  was 
raised  by  the  Count  de  Coloma,  of  Malines,  who  first  sent  specimens 
of  the  fruit  to  the  London  Hort.  Society  in  1823. 

That  a  pear  of  so  much  merit  should  not  have  acquired  any  syno- 
nymes  until  within  a  few  years,  is  somewhat  remarkable,  though  fortu- 
nate for  cultivators.  Within  five  or  six  years,  it  has  been  disseminated 
from  the  French  nurseries  as  the  Beurre  Picquery,  which,  by  some,  is 
still  believed  to  be  a  different  fruit ;  but  the  latest  error  is  that  of  Bivort, 
who  named  and  described  a  pear  as  the  Louise  d'Orleans,  supposed  to 
be  a  late  seedling  of  Van  Mens,  which,  after  fruiting,  proves  to  be  only 
the  Urbaniste.  Such  mistakes,  by  such  a  pomologist  as  Bivort,  should 
caution  us  to  look  with  distrust  upon  similar  descriptions  of  new  fruits. 
The  Urbaniste  is  a  vigorous  though  rather  slender  growing  tree,  with 
numerous  lateral  branches,  which  clothe  the  trunk  from  top  to  bottom. 
It  is  late  in  coming  into  bearing  on  the  pear,  but  succeeds  admirably  on 
the  quince. 

[21] 


URBANISTE    PEAR. 

Tree. — Moderately  vigorous,  upright,  regularly  branched  from  the 
base ;  annual  shoots  rather  slender,  straight,  of  medium  length, 

^OOD. — ^Light  brownish  olive,  sprinkled  with  small  whitish  dots,  and 
short-jointed ;  old  wood,  grayish  olive ;  buds,  medium  size,  oval,  rather 
blunt,  diverging :  Flower-buds,  small,  obtuse. 

Leaves. — Medium  size,  ovate,  largest  in  the  middle,  narrow,  thick, 
yellowish  green,  glossy,  slightly  folded  inwards,  deeply  and  finely  serrated ; 
petioles,  medium  length,  about  one  inch  long,  rather  slender. 

Flowers. — Small ;  petals,  narrow,  wavy ;  claw,  long. 

Fruit. — Large,  three  and  a  half  inches  long,  and  three  inches  in 
diameter :  Form,  obovate,  regulai',  large  in  the  middle,  rounding  off  to 
the  eye,  and  obtuse  at  the  stem  :  Skin,  fair,  smooth,  pale  yellowish 
green,  with  occasional  patches  of  russet,  often  slightly  tinged  with  blush 
on  the  sunny  side,  and  dotted  with  russet  specks :  Stem,  medium 
length,  about  three  quarters  of  an  inch  long,  stout,  thick,  with  an  uneven 
surface,  and  inserted  in  a  slight  cavity :  Eye,  rather  large,  and  slightly 
depressed  in  a  small  shallow  basin ;  segments  of  the  calyx  short :  Flesh, 
white,  fine,  melting,  and  very  juicy :  Flavor,  rich,  sugary,  sprightly, 
perfumed  and  dehcious :    Core,  large :   Seeds,  medium  size. 


Ripe  in  October,  and  keeps  four  or  five  weeks. 

[22] 


:"urTS  .APHJ] 


'"^i  nl  j-Vrn.PXi.ca-  Plaii;  "N'- 


IDTa-TvTvfrarr.^N'^iuTfiA    CTu-o-nu;  Rtkf  ij^W.  SIiat' p  LSc 


THE  TUFTS  APPLE. 

Tufts.     Magazine  of  Horticulture,  vol.  xvi.  p.  496. 

Tufts'  Baldwin,  of  some. 

Our  list  of  late  autumn  apples,  though  very  extensive, 
contains  only  a  limited  number  of  superior  quality.  After 
the  Gravenstein  and  Porter  are  gone,  there  is  only  a 
moderate  supply  of  fine  sorts,  till  the  Hubbai'dston  Non- 
such, Greening,  &c.,  come  in.  At  that  period,  therefore, 
it  is  especially  to  be  desned  that  accessions  may  be  made 
to  the  number  we  already  possess  of  the  excellence,  size 
and  beauty  of  the  varieties  above  mentioned.  To  supply 
such  a  desideratum,  should  be  the  eflfort  of  all  who  are 
looking  up  our  native  seedhngs,  or  who  may  attempt  the 
growth  of  new  sorts  by  seeds. 
The  Tufts  originated  in  1830  or  '31,  in  Cambridge,  Mass.,  in  the 
garden  of  the  late  Peter  Tufts.  It  was  first  discovered  among  a  lot  of 
seedling  stocks,  and  from  the  size  and  beauty  of  the  leaf,  and  vigor  of 
the  tree,  it  attracted  the  attention  of  the  son  of  the  owner,  Mr.  C.  Tufts, 
who  removed  it  in  the  autumn  to  a  favorable  situation,  where  it  might 
develop  its  growth.  It  advanced  rather  slowly,  and  did  not  come  into 
bearing  for  upwards  of  sixteen  years ;  it  then  only  bore  two  or  three 
apples ;  the  next  year  it  produced  more ;  the  third  year  a  larger  number, 
and  continued  to  increase  the  crop  until  the  sixth  or  eighth  year,  when 
the  tree  was  loaded  with  such  specimens  as  our  beautiful  figure  repre- 
sents. In  1860,  Mr.  E.  Tufts  first  exhibited  quite  a  quantity  of  the 
apples  at  the  annual  show  of  the  Massachusetts  Horticultural  Society, 
which  not  only  attracted  universal  attention,  but  obtained  the  prize  as 
the  best  specimen  offered  for  exhibition.  Subsequently,  it  was  tested 
by  the  Fruit  Committee,  who  pronoimced  it  a  superior  variety. 

The  general  appearance  of  the  Tufts  is  similar  to  the  Baldwin ;  but 
the  form  is  rounder  and  more  flattened,  and  the  skin  is  of  a  deeper  and 
richer  hue.  It  also  possesses  the  same  flavor,  and  delicious  admixture 
of  sweet  and  acid,  which  have  made  the  Baldwin  so  popular  a  fruit.  The 
tree  is  not  so  rapid  a  grower  as  the  Baldwin,  nor  quite  so  erect  and 
regular  in  its  habit ;  it,  however,  forms  a  large  and  well-shaped  head., 
It  is  a  constant  and  abundant  bearer. 

[23] 


TUFTS    ATPLE. 

Tree. — Moderately  vigorous,  upright,  and  well  shaped;  annual 
shoots  of  moderate  length. 

"V^ooD. — Dark  chestnut,  dotted  with  large  white  specks,  moderately 
stout,  and  rather  short-jointed;  old  wood,,  brownish  chestnut;  buds, 
medium  size,  broad,  flattened,  woolly. 

Leaves. — Large,  oblong  ovate,  broadest  near  the  base,  narrowing  but 
little  to  the  point,  which  is  sharply  acuminate,  thick,  dull  green,  flat, 
rather  smooth  above,  downy  beneath,  finely,  obtusely  and  not  very  deeply 
serrated ;   petioles,  medium  length,  about  one  inch  long,  stout. 

Flowees. — Medium  size  ;  slightly  tinged  with  pink. 

Feuit. — Large,  about  three  and  a  half  inches  broad,  and  two  and 
three  quarters  deep :  Form,  roundish  oblate,  swollen  on  one  side,  some- 
what uneven  in  its  outline,  being  slightly  ribbed,  and  narrowing  little  to 
the  crown,  which  is  oblique:  Skin,  fair,  smooth,  of  an  oily  touch,  with 
a  greenish  yellow  ground,  nearly  covered  with  dark,  dull  crimson,  little 
russeted  around  the  stem,  and  the  surface  interspersed  with  a  few  scat- 
tered yellow  specks :  Stem,  medium  length,  about  three  quarters  of  ah 
inch  long,  slender,  and  deeply  sunk  in  a  large  rather  open  cavity :  Eye, 
small,  closed,  and  moderately  sunk  in  a  very  broad  and  little  furrowed 
basin;  segments  of  the  calyx  short:  Flesh,  greenish  white,  fine,  crisp, 
and  tender :  Juice,  abundant,  with  a  pleasant  admixture  of  sweet  and 
acid,  high  flavored  and  excellent :  Core,  medium  size,  nearly  closed : 
Seeds,  medium  size,  mostly  abortive. 


Ripe  from  October  to  December. 

[24] 


THE  tiovey:  csehry 


Zruity  oP  iTnerrcd, Plate  ¥° 


Iravm  Promiialarft  &  Cfiromo  liiJi'^  by  ofiarp  8  Son. 


THE  HOVEY   CHERRY. 

HOVEY. 

The  cherry,  though  one  of  the  finest  of  the  smaller  fruits,  has 
received  but  little  attention,  in  comparison  with  the  pear,  the  apple, 
and  the  peach,  or,  indeed,  with  the  strawberry  or  gooseberry.  Till 
within  a  few  years,  the  list  of  really  fine  varieties  has  been  confined  to 
about  a  dozen  sorts,  and  few  of  these  have  been  much  improvement 
over  some  of  the  oldest  in  cultivation :  the  Black  Tartarian  still  main- 
tains its  place  as  one  of  the  best,  though  introduced  upwards  of  half  a 
century  ago.  The  late  Mr.  Knight,  forty  years  since,  perceived  the 
want  of  this  improvement,  and  not  only  recommended  the  growth  of 
new  sorts,  but  attempted  the  production  of  seedhngs,  by  the  sure  system 
of  hybridization.  His  success  was  much  greater  than  with  the.  pear ; 
for  the  Elton,  Downton,  Black  Eagle,  and  Waterloo,  which  were  the 
result  of  his  experiments,  have  ever  since  been  considered  among  the 
best  in  cultivation. 

Within  fifteen  or  twenty  years,  our  American  cultivators,  aware  of  this 
dearth  of  superior  cherries,  have  come  into  the  field,  and,  it  would  ap- 
pear, with  great  success.  Already  our  catalogues  are  swelling  up  with 
the  names  of  new  seedlings.  The  Downer,  Sweet  Montmorency,  Spar- 
hawk's  Honey,  and  Coe's  Transparent,  are  well  known ;  and  the  more 
recent  seedlings,  of  Prof.  Kirtland,  of  Ohio,  bid  fair  to  eclipse  any  which 
have  yet  been  raised.  If  so  much  has  been  already  accomplished,  may 
we  not  hope  for  far  greater  improvement  from  continued  and  well- 
directed  efforts  ?  It  is  well  known  that,  excepting  Mr,  Knight's  cherries, 
most  of  the  others  have  been  chance  seedhngs,  or  trees  raised  by  selec- 
tions from  the  choicest  kinds  ;  and  we  do  not  doubt,  if  careful  fertiliza- 
tion was  effected,  still  greater  results  would  be  produced. 

The  new  variety  which  we  now  figure  will  prove  a  fine  addition  to  our 
stock  of  late  cherries.  It  is  larger  than  the  Black  Tartarian,  and  comes 
in  among  the  latest  of  the  sweet  cherries  we  possess,  ripening  about  the 
same  time  of  the  Sweet  Montmorency.  Its  beauty  is  unequalled,  and 
its  excellence  surpassed  by  none. 

This  variety  was  selected  from  a  bed  of  seedlings  in  1839.  Upwards 
of  a  dozen  trees,  which  gave  promise  of  excellence  from  the  remarkable 
size  of  their  foliage,  were  set  out  for  fruiting ;  all  but  two,  however,  out 
of  the  lot,  proved  to  be  inferior  to  the  kinds  we  already  possess,     It 

[25] 


HOVE Y     CHERRY. 

first  fruited  in  1848,  and  since  then  has  borne  constant  crops,  increasing 
in  quantity  each  year.  It  bears  in  large  clusters  of  from  twenty  to 
thirty  cherries,  and  the  tree,  loaded  with  its  fruit,  is  one  of  the  prettiest 
sights  in  the  garden.     The  tree  forms  a  fine,  broad,  pyramidal  head. 

Tree. — Very  vigorous,  upright,  pyramidal  in  its  growth,  with  ascend- 
ing branches,  and  very  stout  annual  shoots. 

Wood. — Strong,  rather  short-jointed,  brownish  on  the  shaded  side, 
darker  on  the  other,  and  covered  with  a  silvery  epidermis ;  buds,  promi- 
nent, medium  size. 

Leaves. — Very  large,  oblong  ovate,  largest  towards  the  point,  taper- 
ing to  each  end,  thick,  bright  green,  smooth,  nearly  flat,  with  prominent 
nerves  beneath,  doubly  and  rather  sharply  serrated ;  petioles,  medium 
length,  about  one  and  a  half  inches  long,  stout,  downy,  with  two  me- 
dium sized  glands  at  the  base  of  the  leaf. 

Flowers. — Large  ;  petals,  roundish,  cupped  ;  style  and  stamens 
about  equal. 

Fruit. — Large,  upwards  of  an  inch  in  diameter,  and  one  inch  in 
length :  Form,  obtuse  heart-shaped,  tapering  very  little  to  the  point, 
which  is  broadly  rounded,  with  a  very  shallow  suture  on  one  side,  ending 
in  a  shallow  depression  at  the  apex :  Skin,  shining,  clear  rich  amber 
in  the  shade,  beautifully  colored,  and  somewhat  mottled  with  brilliant  red 
in  the  sun,  in  some  well-ripened  specimens  nearly  covering  the  fruit : 
Stem,  short,  about  one  inch  long,  rather  stout,  nearly  straight,  and  in- 
serted in  a  deep,  round  cavity:  Flesh,  pale  amber,  rather  firm,  but 
tender,  rich,  brisk  and  dehcious,  sHghtly  adhering  to  the  stone  :  Stone, 
small,  oval. 

Ripe  from  the  middle  of  July  to  beginning  of  August. 

[26] 


■ProitsoP  Amerrca  P[ate  ¥" 


THE  i^iriTOTT  PEAPi 

Jirdvioi  From.  liahire  I'JlroxgG,  [itfi'^  by  Sharp  S.  Son, 


THE   FULTON   PEAR. 

Fulton.     New  England  Farmer,  vol.  vii.  p.  386. 

The  Fulton  is  one  of  the  earliest  of  our  native 
pears  which  were  brought  to  the  attention  of 
cultivators.  At  the  time  it  first  fruited  in  the 
vicinity  of  Boston,  in  1828,  there  were  not  more 
than  eight  or  ten  American  varieties  of  any  ac- 
knowledged excellence.  Samuel  Downer,  Esq., 
of  Dorchester,  first  made  known  its  merits,  and 
it  is  doing  no  more  than  justice  to  his  excellent 
knowledge  of  fruits,  to  say  that  the  encomiums 
which  he  bestowed  upon  it  have  been  fully  de- 
served, and  that  at  the  present  time,  after  the 
lapse  of  a  quarter  of  a  century,  and  after  the  introduction  of  so  many 
others,  both  native  and  foreign,  it  still  maintains  its  good  character,  and 
is  eagerly  sought  after  by  every  cultivator  of  fine  pears.  It  possesses  a 
combination  of  good  qualities.  It  is  a  rich  looking  fruit,  having  a  fine 
cinnamon  russet,  skin  when  fully  mature ;  it  is  an  abundant  bearer ;  a 
hardy  and  vigorous  tree ;  ripens  its  fruit  well  and  in  long  succession, 
and  though  not  so  highly  perfumed  as  some  others,  has  a  fine  melting 
flesh  and  delicious  flavor. 

The  Fulton  originated  in  Topsham,  Me.,  and  we  cannot  better  state 
its  history  and  introduction  than  in  giving  an  extract  of  a  letter  from 
Mr.  John  Abbott,  of  Brunswick,  Me.,  in  answer  to  the  inquiries  of  Mr, 
Downer,  in  tracing  out  its  origin : — 

"  With  respect  to  its  history,  I  have  to  inform  you  that  a  family  by 
the  name  of  Fulton,  about  fifty  years  ago,  removed  from  the  county  of 
Plymouth,  Mass.,  to  Topsham,  in  this  neighborhood,  and  commenced  a 
new  farm.  In  a  year  or  two  after  they  commenced  their  farm,  Mr. 
Fulton  and  his  wife,  as  the  woman  informed  me,  returned  to  Massachu- 
setts, to  visit  her  friends,  where  she  collected  a  considerable  quantity  of 
pear  seeds,  which  she  planted  on  her  return  home.  I  have  counted  on 
this  farm,  by  this  woman's  planting,  forty  trees;  but  they  are  all  ordi- 
nary— some  of  them  very  ordinary — except  this.  I  have  resided  in 
Brunswick  twenty-six  years,  and  have  nearly  as  long  been  acquainted 
with  this  pear.  As  this  is  the  only  good  pear  for  the  market  in  the 
neighborhood,  I  supply  myself  with  it  for  three  or  four  weeks  by  having 
them  gathered  and  brought  me  before  they  soften." 

[27] 


FULTON     PEAK. 

One  peculiarity  of  the  Fulton  is  the  gradual  ripening  of  the  fruit. 
Every  pear  that  falls  from  the  tree,  or  that  is  gathered,  if  taken  to  the 
fruit  room,  mellows  and  becomes  excellent.  Mr.  Manning,  of  Salem, 
first  noticed  this,  some  years  ago.  The  tree  is  a  good  grower,  and  forms 
a  handsome  head.     It  does  not  succeed  well  upon  the  quince. 

Teee. — Moderately  vigorous,  of  upright  habit,  the  lateral  branches 
forming  a  gentle  curve  upwards. 

Wood. — ^Brownish  yellow,  dotted  with  whitish  specks,  rather  slender 
and  very  short-jointed,  the  young  growth  slightly  downy ;  old  wood, 
grayish  olive;  buds,  medium  size,  short,  diverging:  Flower-buds,  me- 
dium size. 

Leaves. — Small,  ovate,  narrowing  to  each  end,  thick,  light  yellowish 
green,  changing  to  red  in  the  autumn,  little  wavy,  slightly  recurved  on 
the  midrib,  and  finely  and  sharply  serrated ;  petioles,  rather  short,  about 
one  inch  long,  moderately  stout. 

Flowers. — Medium  size ;  petals,  roundish  ovate ;  claw,  long. 

Fruit. — Medium  size,  about  two  and  a  half  inches  long,  and  two  and 
a  half  in  diameter  :  Form,  nearly  round,  shghtly  uneven,  flattened  at 
the  crown,  and  rounding  off  to  the  stem  :  Skin,  fair,  slightly  rough,  of 
a  clear  bright  cinnamon  russet,  showing  in  some  places  a  deep  yellow 
gi'ound :  Stem,  medium  length,  about  one  inch  long,  smooth,  and  rather 
deeply  inserted  in  a  small  round  cavity  :  Eye,  medium  size,  open,  and 
moderately  sunk  in  a  small  basin ;  segments  of  the  calyx,  long,  stiff, 
projecting:  Flesh,  white,  fine,  melting  and  juicy:  Flavor,  rich  and  ex- 
cellent, though  not  highly  perfumed :  Core,  large :  Seeds,  medium  size, 
short,  pale  brown-. '••  .* "  .'' 


TliPE  the  last  of  September,  and  keeps  three  or  four  weeks. 

[28] 


.^ 


THE  EOJN^M  DES  ZEES   PEAR 


Fntrfs  oF  Araenca.  Pfate  ¥° 


DrawTi  FrojufTature  8-  CFiroiao  rrriL'''b^'  Sfiarp  &■  Son 


THE  BONNE  DES  ZEES  PEAR. 

Bonne  des  Zees.     Magazine  of  Horticulture,  vol.  xix.  p.  205. 

Bonne  d'Ezee,  1 

Bonne  des  haies,  \   of  some  French  Collections. 

Belle  et  Bonne  de  Zee,  ) 

It  is  now  some  eight  or  ten  years  since  we  first  saw 
this  variety,  and  noticed  it  in  the  Magazine  of  Horti- 
culture, (vol.  xi.  p.  205.)  It  was  in  September,  1844, 
when  visiting  the  nursery  of  M.  Jamin,  in  Paris,  that 
we  tasted  the  Bonne  des  Zees,  and  at  that  time  we 
thought  it  one  of  the  best  of  pears :  true,  we  had  not 
many  others  to  compare  with  it,  for  at  that  period  of 
the  year  there  were  but  few  ripe ;  and  in  the  absence 
of  such  varieties  as  the  Gushing,  Golden  Beurre  of 
Bilboa,  Bartlett,  Belle  Lucrative,  &c.,  which  we  have 
abundant  enough  here,  but  which  we  did  not  see  in  Paris,  we  might 
have  forgotten  their  comparative  merits.  Still,  we  thought  it  excellent, 
and  now,  after  a  trial  of  it  for  four  years,  from  our  own  collection,  we 
think  it  fully  sustains  the  high  character  we  gave  it  in  1844.  It  some- 
what resembles  the  Bartlett  in  shape  and  color,  at  least  more  so  than 
any  other  variety  we  now  recollect ;  and  it  is  superior  to  it  in  quality. 
The  flesh  is  not  so  buttery,  but  it  possesses  a  rich,  somewhat  vinous  and 
highly  ai'omatized  flavor.     It  is  a  very  handsome  pear. 

The  origin  of  the  Bonne  des  Zees  is  unknown  to  us;  whether  a 
French  or  Belgian  variety  we  are  not  aware.  We  first  saw  the  name  in 
M.  Jamin's  Catalogue,  and  up  to  the  present  time  it  appears  but  partially 
disseminated  abroad.  There  is  some  doubt  about  the  proper  mode  of 
writing  the  name,  some  French  catalogues  denominating  it  the  Bonne 
d'Ezee ;  but  we  have  adopted  that  under  which  we  received  it,  and 
which  is  the  one  used  by  M.  Jamin. 

The  tree  is  a  moderately  vigorous  grower,  making  a  very  compact 
pyramidal  head,  even  without  the  aid  of  the  pruning-knife,  which  has 
only  to  be  used  to  thin  out  its  thick  and  branchy  growth.  It  does 
not  come  into  bearing  very  early  on  the  pear,  nor  does  it  succeed  very 
well  on  the  quince. 

:  Tree. — Moderately  vigorous,  upright,  erect,  and  pyramidally  formed. 
Wood. — ^Dull  yellowish  olive,  dotted  with  large  grayish  white  specks, 
moderately  stout,  and  very  short-jointed ;  old  wood,  grayish  olive ;  an- 
nual shoots,  short;  buds,  small,  ovate,  flattened,  and  sh^jply  pointed : 
Flower-buds,  small,  tapering  to  a  point. 

[29] 


BONNE    DES    ZEES    PEAR. 

Leaves. — Medium  size,  ovate,  narrowing  most  to  the  point,  light 
green,  thin,  considerably  folded  inwards,  recurved  on  the  midrib,  and 
entire  at  the  edge ;  petioles,  rather  long,  about  one  and  a  half  inches  in 
length,  and  moderately  stout. 

Flowees. — Medium  size  ;  petals,  ovate,  cupped. 

Fruit. — Large,  about  three  and  a  half  inches  long,  and  two  and  a 
half  in  diameter :  Form,  obtuse  pyramidal,  full  at  the  crown,  blunt  at 
the  stem,  and  little  enlarged  on  one  side :  Skin,  fair,  smooth,  yellowish 
gTeen,  becoming  lemon  yellow  when  mature,  beautifully  mottled  and 
clouded  with  pale  red  in  the  sun,  somewhat  russeted  around  the  crown, 
and  regularly  covered  with  very  large  russet  specks  :  Stem,  rather  short, 
about  half  an  inch  long,  stout,  little  knobby,  straight,  and  obhquely 
inserted  in  a  scarcely  perceptible  cavity,  surrounded  with  knobby  projec- 
tions :  Eye,  medium  size,  partially  closed,  and  slightly  depressed  in  a 
broad,  shallow  basin ;  segments  of  the  calyx,  very  short :  Flesh,  yellow- 
ish white,  rather  fine,  melting,  buttery  and  juicy  :  Flavor,  rich,  sprightly, 
perfumed  and  excellent :    Core,  large :    Seeds,  medium  size,  obovate. 


Ripe  in  September,  and  keeps  two  or  three  weeks. 

130] 


THE   COGSWELL   APPLE 


pTUtts  oF  AmeTTca,  Plate  K" 


Dratvn  ProiaFdlure  S-  Citorao  litk'^liY  S&ai'p  8.  Sof 


THE   COGSWELL  APPLE. 

Cogswell.     Magazine  of  Horticulture,  vol.  xv.  p.  252. 

Cogswell  Pearmain,  of  Connecticut. 

The  Cogswell  apple  is  of  recent  introduction  to 
general  notice.  We  first  became  acquainted  with  it 
from  the  beautiful  specimens  exhibited  from  time  to 
time,  by  Mr.  J.  A.  Kenrick,  nurseryman,  of  Newton, 
Mass.,  before  the  Massachusetts  Horticultm-al  Soci- 
ety. From  their  great  beauty,  they  attracted  much 
attention,  and  were  of  such  excellence  as  to  merit  a 
premium,  as  one  of  the  best  winter  apples.  As  late 
as  February,  Mr.  Kenrick  has  frequently  exhibited 
the  Cogswell  in  great  perfection,  and  our  drawing  was 
made  from  one  of  his  specimens.  We  need  not  commend  the  beauty 
of  this  fruit,  as  that  will  be  apparent  to  all.  Highly  colored  specimens 
greatly  resemble  the  Hubbardston  Nonsuch,  but  the  fruit  is  a  little  flat- 
ter, and,  ordinarily,  not  so  deeply  striped. 

At  the  time  we  described  this  apple  in  the  Magazine  of  Horticulture, 
in  1849,  we  could  obtain  no  information  of  its  origin,  or  trace  it  to  any 
original  source.  Mr.  Kenrick  could  give  no  other  account  of  it  than 
that  the  scions,  which  he  grafted  into  an  old  tree,  were  given  to  him  by 
a  friend  who  said  that  he  obtained  them  from  Attleboro',  Mass.,  or 
vicinity.  This  was  twenty  years  ago.  But  since  then,  and  quite  re- 
cently, we  have  learned  that  the  Cogswell  is  a  well  known  apple  in  the 
vicinity  of  Brooklyn,  Conn.,  and  that  some  very  old  trees  are  growing 
there,  which  produce  abundantly.  Indeed,  our  friend  E.  Newbury,  Esq., 
of  that  town,  kindly  forwarded  us,  last  winter,  a  barrel  of  the  apples. 

The  Cogswell  possesses  all  the  characteristics  of  a  fine  fruit.  The- 
tree  is  a  vigorous  and  upright  grower,  and  comes  into  bearing  much 
eai'lier  than  most  apples.  It  is  a  most  abundant  bearer,  the  branches 
being  loaded  with  its  fruit,  which  hang  in  dense  clusters.  Its  season  of 
maturity  is  early  winter,  but  it  may  be  kept  as  late  as  March.  It  is  un- 
doubtedly one  of  the  most  profitable  apples  in  cultivation.  The  tree 
forms  a  fine  large  roundish  head. 

Tree. — Moderately  vigorous,  and  rather  upright;  annual  shoots, 
rather  long. 

Wood. — Dark  reddish  chestnut,  sprinkled  with  whitish  specks,  mod 

[31] 


COGSWELL    APPLE. 

erately  stout,  and  rather  short-jointed ;  young  wood,  somewhat  downy ; 
old  wood,  dark  brownish  chestnut ;  buds,  medium  size,  roundish : 
Flower-buds,  good  size. 

Leaves. — Medium  size,  roundish  ovate,  broadest  neai'  the  base,  nar- 
rowing to  the  point,  wavy,  light  green  above,  little  downy  beneath,  and 
finely  and  sharply  serrated ;  petioles,  medium  length,  about  one  inch 
long,  moderately  stout. 

Floweks. — Medium  size  ;  petals,  roundish,  cupped. 

Feuit. — ^Large,  about  three  and  a  quarter  inches  broad,  and  two  and 
a  half  deep  :  Form,  roundish  oblate,  very  regular,  largest  in  the  middle, 
and  little  flattened  at  each  end :  Skin,  fair,  smooth,  rich  deep  yellow, 
nearly  covered  with  very  distinct  and  abrupt  splashes,  stripes  and  dots 
of  brilliant  red,  having  a  few  large  russet  specks  scattered  over  the  sur- 
face :  Stem,  short,  slender,  and  moderately  sunk  in  a  very  regular,  open 
cavity :  Eye,  medium  size,  nearly  closed,  and  slightly  depressed  in  a 
very  small  shallow  basin ;  segments  of  the  calyx,  broad  :  Flesh,  yellow- 
ish, little  coarse,  crisp  and  tender  :  Juice,  abundant,  with  an  agreeable 
admixture  of  sweet  and  acid,  sprightly,  high  flavored  and  excellent : 
Core,  small,  nearly  closed :    Seeds,  medium  size,  angular,  dark  brown. 


Kipe  in  January,  and  keeps  till  March. 

[32] 


1 


THE     S ECKEL    PEAR 


Frutts  oF  Amerrca  ,  Plate  N° 


Dravni  fromPfature  &  Chromo  IctPi''^  1)V  W.Sfi^vp 


THE   SECKEL  PfeAR. 


Seckel.     Coxe's  View  of  the  Cultivation  of  Fruit  Trees,  p.  189,  pi.  25. 

!    According  to  Pomological  Magazine. 


SycLE, 

Red  Cheeked  Seckle, 

New  York  Red  Cheek, 

Seckle,  of  many  authors  and  writers. 

Shakspeare,  of  some  French  Collections. 


The  encomiums  bestowed  upon  this — undoubtedly 
as  regards  richness  of  flavor — best  of  all  pears,  have 
been  so  numerous  and  so  universal,  both  at  home 
and  abroad,  that  it  would  be  quite  superfluous  to 
recapitulate  them.  The  late  Dr.  Hossack,  of  New 
York,  sent  trees  of  the  Seckel  to  the  London  Hor- 
ticultural Society  in  1819,  and,  in  1820,  the  fruit 
was  exhibited  from  the  garden  of  Mr.  Braddick, 
which  was  highly  extolled  for  its  exquisitely  per- 
fumed and  luscious  qualities,  and  it  at  once  became 
a  most  popular  and  extensively  cultivated  variety. 
To  our  own  cultivators  it  has  been  a  familiar  near  since  first  described 
by  Mr.  Coxe,  in  his  valuable  work  published  in  1817,  and  though  com- 
paratively so  old  a  variety,  it  is  to  this  day  more  sought  after  than  any 
other  pear,  unless  we  except  the  Bartlett,  and  is  always  one  of  the  sorts 
planted  in  the  very  smallest  collection.  If  it  had  the  size  of  the  Bart- 
lett, or,  indeed,  was  a  moderately  large  pear,  it  would  challenge — as  it 
does  now  in  the  estimation  of  many — the  world  for  a  rival. 

The  Seckel  is  so  named  after  the  late  Mr.  Seckel,  of  Philadelphia,  on 
whose  estate,  near  that  city,  the  original  tree  was  growing  when  Mr. 
Coxe  wrote  his  account  of  it.  It  is  undoubtedly  an  accidental  seedling, 
believed  to  have  sprung  from  a  kernel  of  the  Piousselet  de  Kheims, 
partaking,  as  it  does,  of  the  high  aroma  of  that  variety,  and  greatly 
resembling  it  in  the  wood,  leaves,  habit,  &c.  Its  great  excellence  soon 
became  known  to  cultivators  of  the  pear,  and  for  many  years  it  was  the 
only  American  variety  considered  worth  growing.  With  the  "White 
Doyenne  or  Butter  pear  of  Philadelphia,  it  was,  until  recently,  the  only 
sort  cultivated,  to  any  extent,  for  the  supply  of  the  market  of  that  city : 
and  notwithstanding  the  introduction  of  so  many  fine  pears,  well  gi'own 
specimens  still  command  as  high  a  price  as  any  other  variety  of  its  season. 
The  Seckel  is  a  very  slow  grower,  making  short  stocky  wood,  and 
forming,  at  mature  age,  only  a  low,  compact,  and  broadly-pyramidal  tree. 
It  is  very  tardy  in  coming  into  bearing,  and  does  not  succeed  very  well 
upon  the  quince. 

[33] 


SEC  K  EL     PEAR. 

Tree. — Vigorous,  upright,  erect,  compact  in  its  habit,  and  forming  a 
regular-shaped  and  fine  head ;  annual  shoots  very  short,  stout,  and  blunt 
at  the  ends. 

Wood. — Dark  brownish  olive,  dotted  with  minute  grayish  specks, 
short-jointed ;  old  wood,  grayish  olive ;  buds,  small,  short,  broad,  erect, 
and  flattened :    Flower-buds,  medium  size,  bluntly  ovate. 

Leaves. — Medium  size,  ovate,  nearly  flat,  smooth,  thick,  dark  green, 
finely  and  rather  sharply  serrated ;  petioles,  rather  short,  about  one  inch 
in  length,  moderately  stout. 

Flowers. — Small,  disposed  in  compact  clusters;  petals,  tinged  with 
rose,  obovate,  cupped. 

Fruit. — Small  to  medium,  about  two  and  a  half  inches  long,  and 
two  and  a  quarter  in  diameter :  Form,  roundish  obovate,  largest  in  the 
middle,  naiTowing  to  each  end,  with  a  small  crown,  and  somewhat  obtuse 
at  the  stem  :  Skin,  nearly  smooth,  of  a  clear  light  golden  russet  when 
mature,  with  a  ruddy  cheek  on  the  sunny  side,  and  rather  thickly  dotted 
with  small  grayish  specks  :  Stem,  short,  about  half  an  inch  long,  mode- 
rately stout,  and  inserted  in  a  very  small  contracted  cavity,  highest  on 
one  side :  Eye,  partially  closed,  and  set  nearly  even  with  the  surface ; 
segments-of  the  calyx,  short,  stifi",  incurved,  projecting:  Flesh,  yellow- 
ish white,  fine,  melting,  and  exceedingly  juicy :  Flavor,  sugary,  rich, 
and  luscious,  with  a  peculiar,  spicy,  aromatic  perfume :  Core,  medium 
size  :    Seeds,  small,  broadly  ovate. 


Ripe  in  September,  and  keeps  three  or  four  weeks. 

[34] 


^t^X^*-' 


Prifcts  of  Aniercca, Plate  F° 


THE    COLIINS    PEAR. 

Brawn  From  Ifature  &  Ciiromo  lith'^  by-  W.  Sharp. 


THE   COLLINS   PEAR. 

Collins.     Magazine  of  Horticulture,  vol.  xvii.  p.  256. 

Watertown,  of  some  Collections. 

The  Collins  is  one  of  the  most  recent  additions  to 
our  list  of  American  pears ;  and  has  not,  we  believe, 
yet  fruited  anyAvhere  except  upon  tlie  original  tree  : 
but  though  so  entirely  new,  and  only  proved  from  one 
locality,  we  think  there  can  be  but  little  doubt  it  will 
take  its  rank  among  the  very  best  of  our  native  vari- 
eties. In  size,  it  is  larger  than  the  Wliite  Doyenne, 
(or  St.  Michael,)  which  it  otherwise  greatly  resembles, 
being  generally  like  it  in  form,  the  color  of  its  skin, 
and  texture  of  the  flesh;  but  is  a  much  more  vinoub 
pear,  and  its  flavor,  though  not  perhaps  quite  so  rich 
and  sugary,  is  brisk  and  more  refreshing,  somewhat  like  the  Marie 
Louise. 

The  Collins  pear  originated  in  Watertown,  Mass.,  in  the  garden  now 
owned  by  Mr.  Norris  Collins,  and  specimens  were  first  exhibited  before 
the  Massachusetts  Horticultural  Society  in  1(848.  They  attracted,  and 
deservedly,  much  attention  from  the  fruit  committee.  Mr.  A.  Pike, 
nurseryman,  was  the  first  to  discover  the  merits  of  this  variety,  and 
he  exhibited  the  first  specimens  :  he  also  presented  us  with  a  number  of 
the  pears,  which  we  thought  had  the  promise  of  great  excellence ;  and 
subsequent  trials  of  the  fruit  every  year  up  to  this  time  have  more  than 
confirmed  our  first  impressions  of  it.  Taking  into  consideration  all  its 
qualities,  it  is  a  great  acquisition  to  our  list  of  fine  autumn  pears. 

It  is  supposed  to  be  a  seedhng  of  the  White  Doyenne,  which  sprung 
up  accidentally  where  the  tree  is  now  growing,  there  being  no  other 
variety  in  the  immediate  vicinity.  It  first  began  to  bear  in  1839  or  40 ; 
since  then  it  has  fruited  every  year,  proving  it  to  be  a  constant  bearer, 
as  well  as  a  most  productive  variety.  The  original  tree  appears  about 
twenty-five  years  old,  is  about  thirty  feet  high,  and  pyramidally  formed, 
the  branches  being  weighed  down  by  the  mass  of  fruit  which  it  has 
repeatedly  produced.  The  tree  is  a  moderate  grower.  Whether  it  will 
succeed  on  the  quince  stock  has  not  yet  been  fully  tested. 

Tkee. — Moderately  vigorous,  upright,  of  tolerably  regular  form,  with 
rather  slender  annual  shoots. 

[35] 


COLLINS     PEAR. 

Wood. — Reddish  brown,  dotted  with  grayish  specks,  rather  slender 
and  short-jointed ;  old  wood,  grayish  brown ;  buds,  medium  size,  ovate, 
diverging :    Flower-buds,  medium  size. 

Leaves. — Medium  size,  roundish-ovate,  narrowing  most  to  the  point, 
light  green,  slightly  folded  inwards,  little  recurved  on  the  midrib,  and 
obtusely  serrated ;  petioles,  medium  length,  about  one  inch  long,  and 
moderately  stout. 

Flowers. — Medium  size;   petals,  roundish,  cupped. 

Fruit. — Large,  about  two  and  three  quarters  of  an  inch  long,  and 
two  and  three  quarters  of  an  inch  in  diameter :  Form,  obovate,  regular, 
full  and  broad  at  the  crown,  tapering  roundly  to  the  stem  end,  which  is 
obtuse :  Skin,  fair,  nearly  smooth,  yellowish  green,  mottled  with  dull 
red  on  the  sunny  side,  somewhat  clouded  with  grayish  spots,  little  traced 
with  russet,  and  regularly  dotted  with  russet  specks  :  Stem,  medium 
length,  about  one  inch  long,' stout,  curved,  little  swollen  at  the  base,  and 
obliquely  inserted  without  any  cavity  :  Eye,  large,  open,  and  a  little 
sunk  in  a  broad,  open,  somewhat  funnel-shaped  basin ;  segments  of  the 
calyx,  short,  stiff,  and  sHghtly  reflexed :  Flesh,  white,  fine,  buttery, 
melting  and  juicy  :  Flavor,  sprightly,  vinous,  and  rich,  with  a  slight 
perfume :    Core,  large  :    Seeds,  small,  roundish- obovate,  broad. 


Ripe  in  September,  and  keeps  well  for  three  or  four  weeks. 

[36] 


THE"  MARIE    LOUISE    PEAE_. 


Fnrtts  of  America.PIat-e  If^"' 


Drawn  from    Nahire  Sc  Chromo  litli'^  Lj-  F  "Sharp. 


THE   MARIE  LOUISE  PEAR. 

Marie  Louise.     Pomological  Magazine,  vol.  iii.  pi.  122. 

Forme  de  Marie  Louise,       "\ 

Marie  Chretienne,  .  ,.       ,    ,,      ti       .     •    j  h^ 

Princess  de  Parme',  According  to  the  Ponwlogical  Magazine. 

Braddick's  Field  Marshal,  J 

Maria,  Thompson,  in  Gard.  Chronicle,  1846. 

The  Marie  Louise  has  long  been  known  as  one 
of  our  very  finest  autumn  pears.  As  long  ago  as 
]81G,  Dr.  Van  Mons  sent  specimens  to  the  Lon- 
don Horticultural  Society,  with  other  Belgian  kinds, 
//  which  attracted  great  attention,  and  so  highly  es- 
tablished the  reputation  of  the  continental  pears, 
that  some  enthusiastic  cultivators  made  especial 
visits  to  Dr.  Van  Mons,  and  otlier  amateurs,  to 
procure  the  identical  varieties.  The  late  Mr. 
Braddick,  near  London,  obtained  a  great  number 
of  sorts  at  three  several  visits,  and  liberally  distributed  scions  among 
the  London  nurserymen,  who  soon  propagated  them,  and  offered  them 
for  sale.  Li  LS20,  the  Marie  Louise  first  fruited  in  England,  and  an 
account  of  it,  with  a  beautiful  drawing  of  the  fruit,  appeared  in  the 
Transactions  of  the  London  Horticultural  Society.  It  is  undoubtedly 
one  of  the  choicest  sorts  we  possess,  being  of  large  size,  often  measuring 
five  inches  in  length,  maturing  at  a  good  season,  keeping  well,  with 
an  unusually  melting  flesh,  and  of  the  most  refreshing,  delicious  flavor. 
The  Marie  Louise  was  raised  by  the  Abbe  Duquesne,  of  Brussels,  in 
1809,  though  its  origin  is  often  attributed  to  Van  Mons.  Mr.  Knight 
first  sent  scions  of  it  to  this  country  in  1823,  and,  through  Mr.  Lowell, 
it  was  disseminated  among  our  cultivators.  It  is  a  very  hardy,  vigorous, 
and  rapid  growing  tree,  though  exceedingly  ill-shaped  while  young,  and 
only  brought  into  good  form  by  careful  pruning  and  training.  The 
annual  shoots  are  often  twisted  and  contorted,  growing  sideways,  down- 
wards, curved,  and,  indeed,  in  all  directions, — a  character  so  constant 
that  it  can  always  be  detected  among  all  the  trees  in  the  nurseiy.  When 
once  it  arrives  at  a  bearing  state,  its  disposition  to  make  crooked  shoots 
is  checked,  and  it  assumes  a  better  form.  It  does  not  succeed  well 
upon  the  quince. 

Tree. — Vigorous,  with  curved  and  twisted  branches  when  young,  but 
making  a  large  and  Spreading  head ;  annual  shoots,  long  and  stout. 

[37] 


MARIE    LOUISE    PEAR. 

Wood. — Clear  deep  olive,  thickly  dotted  with  very  large,  conspicuous 
grayish  specks,  stout,  and  rather  short-jointed;  old  wood,  very  dark 
gray  olive ;  buds,  large,  sharply  pointed,  diverging,  with  very  prominent 
shoulders. 

Leaves. — Medium  size,  ovate,  acuminate,  nearly  flat,  thick,  deep 
green,  wavy,  and  sharply  but  not  deeply  serrated :  petioles,  very  long, 
about  one  and  a  half  inches  in  length,  rather  slender. 

Flowers. — Large ;  petals,  obovate ;  claw,  long. 

Fruit. — Large,  about  four  inches  long,  and  three  in  diameter :  Form, 
oblong,  largest  about  the  middle,  narrowing  to  each  end,  swollen  on  one 
side,  and  obhque  at  the  crown:  Skin,  fair,  smooth,  thin,  pale  green, 
becoming  of  a  fine  yellow  when  mature,  occasionally  marbled  with  red  in 
the  sun,  often  much  russeted,  and  sprinkled  with  green  and  russet 
specks:  Stem,  long,  about  one  and  a  half  inches  in  length,  moderately 
stout,  curved,  and  obliquely  inserted,  without  any  cavity,  under  a  swollen 
lip :  Eye,  medium  size,  partially  closed,  and  moderately  sunk  in  a  small 
and  much  furrowed  basin ;  segments  of  the  calyx,  long,  stiff,  diverging : 
Flesh,  yellowish  white,  fine,  melting,  buttery,  and  exceedingly  juicy : 
Flavor,  rich,  saccharine,  vinous,  perfumed,  and  delicious  :  Core,  medium 
size :  Seeds,  medium  size,  long,  pointed,  dark  brown. 


PtiPE  in  October,  and  keeps  well  through  November. 

[38] 


THE  ZAWLET  APPLll 


Friftts  of  America,  Ptate  K? 


Drawn  From  Fafiire  S;   CRromo  iTtfi^ty- Vf.  lUarp. 


THE   HAWLEY   APPLE. 

Hawley.     Magazine  of  Horticulture,  yoI.  xiii.  p.  535. 

Dows  or  Douse  of  some  American  Collections. 

The  Hawley  apple,  though  yet  but  little  known 
out  of  its  native  locality,  will  undoubtedly  become 
one  of  the  most  popular  of  our  fall  varieties.  It 
has  a  combination  of  excellent  qualities  :  first,  its 
large  size,  often  measuring  twelve  inches  in  cir- 
cumference ;  second,  its  uniform  handsome  shape, 
and  freedom  from  specks  or  blemishes ;  third,  its 
fine  deep  lemon  yellow  skin;  fourth,  its  remark- 
ably tender  and  high  flavored  flesh ;  and,  lastly, 
its  productiveness,  vigorous  growth,  &c.  All 
these  properties  are  rarely  possessed  by  a  single  kind,  and  hence  its 
superiority  over  many  others. 

This  fine  apple  was  introduced  to  notice  by  Gen.  E.  W.  Leavenworth, 
of  Syracuse,  N.  Y.  In  the  fall  of  1846,  he  sent  us  some  remarkably 
fine  specimens  of  the  fruit,  with  an  account  of  its  origin.  From  his 
letter  it  appears  that,  about  a  century  ago,  Mr.  Matthew  Hawley  removed 
from  Milford,  Conn.,  to  New  Canaan,  in  Columbia  Co.,  N.  Y.,  and,  as 
usual  with  every  settler  at  that  time,  took  with  him  a  lot  of  apple  seeds, 
from  which  he  raised  and  planted  an  orchard  of  seedling  trees  on  his 
farm  in  that  place.  The  Hawley  was  one  of  these  seedhng  trees.  The 
farm  afterwards  passed  into  the  hands  of  his  son  Daniel,  and  was,  in 
1846,  owned  by  Thomas  Hawley,  the  son  of  Daniel.  For  about  forty 
years,  it  has  been  well  known  and  cultivated  in  the  neighborhood  of  its 
locality,  as  well  as  by  eminent  orchardists  in  Onondaga  and  Cayuga 
counties.  The  original  tree  has  been  dead  about  twenty  years.  Scions 
were  obtained  from  it  by  the  uncles  of  Mr.  Leavenworth,  through  whom 
he  became  acquainted  with  this  apple,  and  generally  made  known  its 
excellence. 

The  tree  is  a  good  grower,  forms  a  fine  round  and  rather  loose  head, 
and  bears  abundant  crops.  Its  season  is  the  last  of  September,  just 
before  the  Fall  Pippin,  which  it  somewhat  resembles  in  shape  and  gen- 
eral appearance. 

Tree. — ^Vigorous,  upright,  somewhat  spreading,  branching  low,  and 
forming  a  handsome  head ;  annual  shoots  rather  slender. 

[39] 


HAWLEY     APPLE. 

Wood. — Clear  reddish  chestnut,  dotted  with  minute  grayish  specks, 
rather  slender,  short-jointed,  and  very  downy  at  the  ends ;  old  wood, 
'light  chestnut  brown ;  buds,  small,  short,  broad,  and  flattened. 

Leaves. — Medium  size,  oblong-ovate,  thin,  with  prominent  nerves, 
downy  beneath,  wavy,  and  finely  and  very  sharply  serrated;  petioles, 
rather  short,  half  an  inch  long,  moderately  stout. 

Flowers. — Medium  size ;  petals,  cupped. 

Fruit. — Large,  about  three  and  a  half  inches  broad,  and  three  deep  : 
Form,  roundish,  rather  broad,  flattened,  somewhat  ribbed  at  the 
base,  and  narrowing  little  towards  the  crown :  Skin,  fair,  smooth,  with 
an  oily  touch,  pale  green,  becoming  of  a  rich  lemon  yellow  when  mature, 
and  covered  with  small  scattered  russet  specks :  Stem,  medium  length, 
about  three  quarters  of  an  inch  long,  straight,  rather  slender,  and 
inserted  in  a  deep,  broad,  and  uneven  cavity :  Eye,  medium  size,  nearly 
closed,  and  moderately  sunk  in  a  small,  slightly  furrowed  basin  :  Flesli, 
yellow,  fine,  soft,  and  very  tender :  Juice,  abundant,  pleasantly  acid, 
rich,  brisk,  high  flavored,  and  excellent:  Core,  large,  nearly  closed: 
Seeds,  medium  size,  broad. 


Eipe  in  September,  and  in  eating  through  October. 

[40] 


THl'^    MANNJl^iJS    ELIZABETH  PEAE. 


FncrLs  of  iracnca,  PUite  N" 


Ijrawri  frnm  Kature  S  C'hrumo  Itlfi''^  bv  W.  I^lifli'P  - 


THE   MANNING'S   ELIZABETH   PEAR. 

Manning's  Elizabeth.     Magazine  of  Horticulture,  vol.  viii.  p.  57.    • 

158  Van  MoNs,    Magazine  of  Horticulture,   vol.  viii. 
Elizabeth,  Van  Mons,   Magazine  of  Horticulture,   vol.  xiii. 

Neaely  twenty-five  years  have  elapsed  since  Dr. 
Van  Mons  sent  to  the  Massachusetts  Horticultural 
Society  two  collections  of  pear  scions,  both  of  which, 
in  successive  years,  were  unfortunately  lost  on  the 
way.  Deprived  thus  of  securing  the  choice  seed- 
lings, the  fruits  of  his  labors  for  many  years,  Messrs. 
Kenrick,  Manning  and  Dearborn,  in  1834,sohcited 
Van  Mons  to  send  another  collection,  with  the  hope 
of  better  success  in  their  transportation.  Fortu- 
nately, in  the  spring  of  1835,  these  arrived  safely 
at  their  destination,  and  in  such  good  order  that 
more  than  half  of  them  were  saved.  In  the  spring  of  1836  another 
package  came  to  hand,  and,  though  delayed  on  its  way,  many  addi- 
tional sorts  were  secured.  These  two  collections  embraced  nearly  one 
hundred  and  fifty  named  varieties,  and  upwards  of  one  hundred  unnamed 
or  numbered  kinds,  the  latter  wholly  seedlings,  and  designated  under 
the  numbers  by  which  they  were  known  in  Dr.  Van  Mons's  nursery  at 
Louvain,  the  original  trees  of  which  were  soon  after  removed  or  de- 
stroyed, leaving  their  entire  possession  in  the  hands  of  Messrs.  Kenrick 
and  Manning. 

The  Elizabeth  was  one  of  these  numbered  varieties,  (No.  158.)  Dr. 
Van  Mons  kindly  gave  Mr.  Manning  permission  to  name  any  of  them 
which  might  prove  worthy  of  cultivation ;  and  in  accordance  with  his 
wishes  Mr.  Manning  described  and  named  it  in  the  Magazine  of  Horti- 
culture, (vol.  viii.  p.  57,)  as  the  Elizabeth,  Van  Mons.  Subsequently  we 
described  it  more  fully  under  the  same  name,  accompanied  with  an  out- 
line of  the  fruit ;  but  as  commendatory  of  the  zealous  labors  of  Mr.  Man- 
ning in  the  introduction  and  dissemination  of  various  pears,  it  has  more 
recently  been  called  Manning's  Ehzabeth,  a  name  well  deserved,  and  one 
which  we  are  happy  to  aid  in  disseminating. 

The  Elizabeth  is  a  very  fine  early  pear ;  remarkably  beautiful,  with  a 
deep  yellow  skin  and  a  bright  red  cheek.  Often  it  is  peculiarly  marked ; 
when  about  two-thirds  of  its  size,  one  half  of  the  pear, — the  blossom 
end, — in  most  of  the  specimens,  assumes  a  thick  russet  covering,  which 
usually  terminates  in  a  complete  circle  around  the  middle  of  the  fruit, 

[41] 


MANNING'S     ELIZABETH     PEAR. 

and  it  generally  retains  this  color,  even  at  maturity.  It  is  a  most  pro- 
fuse bearer,  being  literally  loaded  with  pears :  it  succeeds  well  upon  the 
quince,  and  comes  into  bearing  early. 

Tree. — Vigorous,  upright,  with  rather  spreading  branches,  horizontal 
at  first,  but  which  turn  upward  with  a  gentle  curve ;  annual  shoots, 
long  and  moderately  stout. 

Wood. — Deep  reddish  brown,  dotted  with  a  few  grayish  specks,  mod- 
erately stout,  and  rather  short-jointed ;  old  wood,  light  brown ;  buds, 
medium  size,  ovate,  bluntly  pointed,  diverging :  Flower-buds,  medium  size. 

Leaves. — Medium  size,  ovate,  tapering  to  the  point,  yellowish  green, 
wavy,  and  entire  at  the  edge  ;  petioles,  medium  length,  about  one  and 
a  half  inches  long,  moderately  stout. 

Flowers. — ^Medium  size ;  petals,  roundish ;  clusters,  compact. 

Fruit. — Small,  about  two  inches  long,  and  two  in  diameter :  Form, 
obovate,  very  full  around  the  crown,  tapering  to,  and  ending  obtusely  at, 
the  stem :  Skin,  fair,  little  rough,  rich  lemon  yellow,  brilliantly  suffused 
with  crimson  on  the  sunny  side,  through  which  appears  deeper 
colored  specks,  becoming  paler  in  the  shade,  the  end  next  the  crown 
often  covered  with  thick  russet:  Stem,  medium  length,  about  three 
quarters  of  an  inch  long,  rather  slender,  and  slightly  inserted  in  a  shal- 
low cavity :  Eye,  small,  open,  and  little  sunk  in  an  open,  shallow  basin ; 
segments  of  the  calyx,  short:  Flesh,  yellowish,  coarse,  melting  and 
juicy :  Flavor,  sugary,  rich,  and  pleasantly  perfumed :  Core,  large : 
Seeds,  rather  large,  brown. 


Ripe  from  the  middle  to  the  last  of  August. 

[42J 


THE  BEUREE  STEBKMAli  PEAE 

Fruits  of  America  PUte  N° 


Di-aiynfroinNatursS  UfifoTiio  Lirti^ByW 


ii   _y 


THE  BEURRE^  STERCKMAN   PEAR. 


Beuere'  Stekckman.     Magazine  of  Horticulture,  vol.  xix.    p.  199. 

The  Beurre  Sterckman  is  one  of  the  finest  pears 
of  recent  introduction  to  our  collections,  and  promises 
to  become  a  very  popular  variety.  It  is  also  one  of  the 
few,  among  the  great  number  of  sorts  which  have  been 
yearly  imported,  which  has  proved  worthy  of  a  place 
among  our  best  pears,  and  illustrates  the  importance 
of  testing  every  foreign  variety;  for  if  one  out  of 
every  twenty  comes  up  to  the  standard  of  the  Beurre 
Sterckman,  all  the  expense  of  their  introduction  and 
subsequent  culture,  is  amply  repaid  in  the  addition 
of  such  a  superior  fruit.  It  has  been  urged,  by  some 
cultivators,  that  we  already  have  too  large  a  variety  of  pears,  and  that- it 
is  a  waste  of  time  to  test  the  great  number  that  are  yearly  brought  to 
notice.  But  we  must  dissent  from  this  opinion ;  for,  if  this  course  had 
been  followed  the  last  ten  years,  we  should  now  be  deprived  of  some  of 
the  choicest  kinds  in  cultivation.  The  Beurre  Clairgeau,  Grand  Soliel, 
Poire  d'Albret,  Doyenne  du  Cornice,  and  many  others,  would  have  re- 
mained unknown  to  our  pomologists,  only  in  foreign  catalogues. 

The  Beurre  Sterckman  is  a  Belgian  pear,  and  is  put  down  in  the 
Belgian  Catalogues  as  a  seedling  of  Van  Mens,  probably  found  in  his 
extensive  collection,  after  his  death.  In  the  absence  of  any  authentic 
work,  describing  the  newer  pears,  we  are  unable  to  learn  anything  more 
than  this  in  regard  to  it.  We  first  received  it  of  M.  Jamin,  of  Paris,  in 
1848.  It  is  yet  a  rare  variety,  and  has  fruited  in  but  few  American 
collections.  In  general  appearance  it  resembles  the  Gray  Doyenne, 
having  the  same  russet  skin  which  distinguishes  that  pear.  It  is,  how- 
ever, a  superior  fruit,  possessing  a  more  melting  flesh,  with  a  sprightly 
and  luscious  aroma.     It  is  an  abundant  bearer. 

The  Beurre  Sterckman  is  a  healthy  and  vigorous  growing  tree,  making 
strong  and  stout  wood,  and  but  few  lateral  branches.  It  matures  its 
fruit  at  a  good  season,  and  keeps  well  after  being  gathered  from  the  tree. 
The  tree  comes  into  bearing  rather  early,  and  promises  to  be  one  of  the 
few  varieties  that  grow  freely  on  the  quince;  our  largest  tree,  and  the 
one  fi^om  which  our  drawing  is  made,  being  now  eight  or  nine  feet  high. 
The  Beurre  Hardy,  of  some  French  collections,  appears  to  be  the 
same  pear;  but  as  we  have  not  yet  fruited  it,  we  do  not  add  it  as  a 
svnonym. 

-'  ''  [43] 


BEURRE'  STERCKMAN  PEAR. 

Tree. Vigorous,  making  short,  stocky  wood,  with  but  few  lateral 

shoots,  erect,  aiid  shghtly  irregular  in  its  habit. 

^ooD. Clear  olive  brown,  dotted  with  minute  grayish  specks,  stout, 

short-jointed ;  old  wood,  grayish  brown ;  buds,  medium  size,  rather  long, 
erect,  with  prominent  shoulders :  Flower-buds,  large,  obtusely  pointed. 

Leaves. Large,  oblong,  broadest  about  the  middle,  thick,  dark  dull 

green,  glossy,  recurved  on  the  midrib,  wavy,  little  folded  inwards,  and 
entire  on  the  edge :  Petioles,  rather  long,  about  one  and  a  half  inches 
in  length,  very  stout,  recurved. 

Flowers. — Medium  size ;  petals,  slightly  cupped. 

Fruit. — Medium  size,  about  three  inches  long,  and  two  and  a  half  in 
diameter :  Form,  obovate,  or  long  obovate,  very  regular,  large  and  full 
at  the  crown,  narrowing  little  to  the  stem  end,  which  is  very  obtuse : 
Skin,  smooth,  clear  cinnamon  russet,  deepening  to  a  reddish  shade  on 
the  sunny  side,  and  dotted  with  dark  russet  specks :  Stem,  short,  about 
half  an  inch  long,  stout,  and  obhquely  inserted  in  a  small  shallow  cavity, 
highest  on  one  side :  Eye,  medium  size,  open,  and  little  depressed  in  a 
small,  smoothly-formed  basin;  segments  of  the  calyx,  short,  sharply 
pointed,  broad,  projecting:  Flesh,  yellowish,  rather  coarse,  buttery, 
melting  and  juicy  :  Flavor,  very  rich,  sprightly  and  dehcious,  with  a  fine 
aroma:  Core,  medium  size:  Seeds,  medium  size,  angular,  very  dark. 


Ripe  in  October  and  November,  and  keeps  well. 

[44] 


THE   SAim  GHIoLAm  ?EAX 


Prutts  or  AiiiBrccfl.PIahc  ¥° 


Drawn  Prom  Nature  R  Cln-umu  ulu'^-  tv"  ^'  Stiarp 


THE   SAINT   GHISLAIN   PEAR. 

Saint  Ghislain.     London  Hort.  Soc.  Catalogue,  2d  Ed.  1832. 

The  Saint  Ghislain  pear  was  jSrst  introduced  to  our 
collections  by  the  late  Saml.  G.  Perkins,  Esq.  of  Brook- 
Hne,  who  fruited  it  several  years  ago,  and  repeatedly 
exhibited  specimens  before  the  Massachusetts  Horti- 
cultural Society.  He  praised  it  highly,  and  recom- 
mended it  to  amateur  cultivators  •  as  one  of  the  best 
of  our  autumn  pears.  It  is  unnecessary  to  say  it  fully 
sustains  the  reputation  it  acquired  while  in  Mr.  Per- 
kins's collection.  It  is  not  a  large  pear,  being  about 
the  size,  and  of  the  general  appearance,  of  the  Tyson  or 
Capiaumont,  but  it  is  an  exceedingly  melting,  rich  and 
high  flavored  fruit,  and  as  beautiful  as  it  is  excellent,  having  a  remarka- 
bly fair  and  golden  yellow  skin. 

Besides  the  brief  description  of  it  in  the  Catalogue  of  the  London 
Horticultural  Society,  above  quoted,  we  cannot  find  any  account  of  it  in 
any  accessible  work,  except  in  Mr.  Kenrick's  American  Orchardist,  where 
its  origin  is  attributed  to  M.  Dorlain,  of  Belgium.  Mr.  Perkins  imported 
his  tree  from  France,  and  we  believe  we  are  correct  when  we  state  that 
all  the  trees  now  cultivated  here  have  originated  from  that  source.  It 
does  not  appear  to  be  much  known  among  the  French  nurserymen. 
When  it  was  raised  from  seed,  or  how  long  it  has  been  in  cultivation, 
we  have  been  unable  to  learn. 

The  Saint  Ghislain  is  a  rapid  though  somewhat  slender  growing  tree 
in  the  nursery,  making  very  upright  shoots,  and  attaining,  when  of 
full  size,  the  prim  appearance  of  a  Lombardy  poplar.  It  is  not  an  early 
bearer,  the  trees  showing  but  little  disposition  to  form  flower  buds  until 
they  have  arrived  at  a  good  size :  it  then  produces  abundantly.  It 
does  not  grow  very  freely  upon  the  quince.  On  the  thorn,  however,  it 
thrives  exceedingly  well,  and  Mr.  A.  Lackey,  a  fruit  cultivator  of  Mai'ble- 
head,  Mass.,  has  shown,  successively,  for  four  or  five  years,  at  the 
exhibitions  of  the  Massachusetts  Horticultural  Society,  the  most  beauti- 
ful specimens  raised  on  that  stock,  and  our  drawing  is  made  from  one 
of  his  pears.  Whether  it  will  be  any  object  to  cultivate  it  on  the  thorn 
remains  to  be  seen ;  we  only  mention  it  to  show  what  it  has  already 
done. 

[40] 


SAINT    GHISLAIN     PEAR. 

Tree. — Moderately  vigorous,  veiy  erect  in  its  growth,  forming  a  reg- 
ular  and  handsome  pjTamid ;  annual  shoots,  long,  straight,  and  rather 

slender. 

"W^ooD. — Light  ohve  brown,  dotted  with  minute  grayish  specks,  rather 
slender;  old  wood,  gi'ayish  olive;  buds,  medium  size,  long,  nearly 
erect,  with  moderately  sized  shoulders:  Flower-buds,  medium  size, 
ovate,  pointed. 

Lea^^es. — Small,  naiTOw,  ovate,  thin,  dark  gi-een,  httle  recurved  on 
the  midrib,  folded  inwards  on  the  sides,  and  finely  and  shai-ply  serrated ; 
petioles,  long,  one  to  one  and  a  half  inches  in  length,  slender. 

Flowees. — Medium  size ;  petals  cupped. 

Fkuit. — Medium  size,  about  two  and  a  half  inches  long,  and  two 
inches  in  diameter :  Form,  pyramidal,  lai'gest  at  the  crown,  regularly 
tapering  into  the  stem :  Skin,  fair,  smooth,  pale  yellow  when  mature, 
tinc^ed  with  bright  red  in  the  sun,  the  whole  surface  covered  with  rus- 
sety  specks,  darkest  and  thickest  where  exposed :  Stem,  long,  about 
one  and  a  half  inches  in  length,  slender,  smooth,  curved,  fleshy,  and 
wrinkled  at  its  junction  with  the  fruit,  and  forced  into  an  obhque  direc- 
tion by  a  slight  protuberance  on  one  side :  Eye,  small,  open,  and  rather 
deeply  set  in  a  round  basin ;  segments  of  the  calyx,  long  and  pointed : 
Flesh,  yellowish  white,  fine,  buttery,  melting,  and  juicy:  Flavor,  rich, 
sprightly,  and  refreshing,  with  a  dehcious  perfume  :  Core,  small :  Seeds. 
medium  size,  roundish,  hght  brown. 


Ripe  the  middle  of  September  and  keeps  into  October. 

[46] 


TBI.  M'^  LATTGHLITf    PL1L¥. 


fi-uiCs  ciFAmtrrra  fl^le   N" 


Diawf.  fr(im  Nature  8  CAi'onio  Iith"^  by  'A'.  :')ti;ii7i_ 


THE  McLaughlin  plum. 

McLaughlin,     Magazine  of  Horticulture,  vol.  xvi.  p.  456. 

Among  all  the  numerous  varieties  of  plums  that  have  been  produced 
by  American  cultivators,  the  McLaughlin  must  claim  the  most  prominent 
place.  It  is  not  as  large  as  the  Washington,  or  as  beautiful  as  the 
Jefferson,  but  in  its  rich  and  luscious  flavor  it  surpasses  either  of  them, 
and  comes  nearer  to  that  standard  of  excellence  among  plums, — the 
Green  Gage, — than  any  other  variety ;  in  the  opinion  of  many,  being 
quite  equal  to  it,  and  in  some  respects  a  more  valuable  one  for  general 
cultivation.  The  Green  Gage  is  at  the  best  but  an  indifferent  growing 
tree,  very  irregular  in  its  habit,  hardly,  indeed,  more  than  a  shrub,  and 
on  this  account  is  objected  to  by  many  who  hke  fine  standard  trees. 
The  McLaughlin  is  as  vigorous  as  the  Washington ;  the  fruit  is  larger 
than  the  Green  Gage,  and  it  does  not  appear  to  be  so  likely  to  crack, 
in  unfavorable  seasons,  as  that  old  variety. 

The  McLaughlin  was  raised  from  seed  by  Mr.  James  McLaughlin,  of 
Bangor,  Me.,  and  first  fruited  about  ten  years  ago.  Specimens  of  the 
fruit  were  first  sent  to  us  in  1846,  and  through  the  kindness  of  Mr, 
McLaughlin,  we  were  favored  with  a  few  of  the  scions  from  the  original 
tree ;  these  we  grafted  into  vigorous  stocks,  and  in  a  year  or  two  had 
the  pleasure  of  seeing  the  fruit.  We  found  it  quite  equal  to  that  sent 
us  by  Mr.  McLaughlin,  and  it  has  continued  to  sustain  the  highest  rank 
among  the  numerous  sorts  that  have  been  introduced  from  abroad,  or 
have  been  raised  by  our  cultivators  at  home.  Specimens  of  the  fruit 
have  been  repeatedly  exhibited  before  the  Massachusetts  Horticultural 
Society,  by  B.  F.  Nourse,  Esq.,  of  Bangor,  both  from  his  own  and  Mr. 
McLaughlin's  trees,  and  they  have  invariably  proved  excellent. 

From  what  variety  the  McLaughlin  originated  we  have  no  knowledge, 
nor  are  we  aware  that  Mr.  McLaughlin  himself  can  tell.  The  tree 
appears  too  vigorous  to  have  been  raised  from  the  Green  Gage,  and  we 
should  judge  from  the  character  of  the  wood,  &c.,  that  it  might  have 
sprung  from  the  Washington  or  Imperial  Gage,  accidentally  fertilized 
with  the  Green  Gage,  from  which  parent  it  probably  derived  its  luscious 
quahties. 

The  McLaughlin  is  a  very  vigorous  growing  tree,  quite  equal  in  this 
respect  to  the  Washington,  often  making  annual  shoots  six  feet  in 
length  ;  when  full  grown  it  forms  a  round,  spreading,  regular  apple-tree 

[47] 


McLaughlin   plum. 

shaped  head.  Notwithstanding  its  vigor  it  comes  into  hearing  mod- 
erately early,  and  is  a  remarkably  productive  variety. 

Xkee. — ^Vigorous,  npright,  forming  a  fine  rounded  head;  annual 
shoots,  stout,  strong,  and  nearly  erect. 

Wood. — Dark  brownish  violet,  partially  covered  with  a  grayish  epi- 
dermis, smooth,  stout,  and  very  short-jointed ;  old  wood,  grayish  brown ; 
buds,  large,  long,  tapering  regularly  to  the  point,  erect,  with  remarkably 
prominent  shoulders. 

Leaves.— Large,  roundish-ovate,  dull  dark  green  above,  pale  be- 
neath, broadest  in  the  middle,  shortly  pointed,  strongly  nerved,  and 
obtusely  serrated;  petioles,  short,  about  half  an  inch  long,  stout, 
reddish. 

Flowers. — Medium  size ;  stamens  and  style  nearly  equal  in  length. 

fj^uiT. — Large,  about  one  and  three-quarters  inches  broad,  and  one 
and  five-eighths  long :  Form,  roundish,  regular,  similar  to  the  Green 
Gage,  but  depressed  at  each  end,  rather  more  broad  than  long;  suture, 
shallow,  with  an  indented  apex :  Skin,  fair,  green,  becoming  yellowish 
when  ripe,  mottled  and  dotted  with  brownish  red  and  crimson  around 
the  base,  and  covered  with  a  thin  whitish  bloom :  Stem,  short,  about 
half  an  inch  long,  stout,  and  inserted  in  a  very  small  cavity,  without 
depression :  Flesh,  yellow,  thick,  very  melting,  and  adhering  to  the 
stone :  Juice,  abundant,  rich,  sugary,  and  perfectly  luscious :  Stone, 
small,  roundish  ovate,  obtusely  pointed,  nearly  smooth. 

Ripe  the  last  of  August  and  beginning  of'September. 

[481 


# 


Frtrilr.  'jf  Amerce  a. 


:^iiT:  cuuLiuGEo  pyuruT^iTt;  peach 

Li'cawn  rroniNalur-e  6-  CFi^'omo  IvJa'^  by  Vr  Shar;. 


THE  COOLIDGE'S  FAVORITE  PEACH. 

Coolidge's  Favorite.     Kenrick's  American  Orclmrdist,  1st  Ed. 

One  of  the  oldest,  if  not  the  best,  of  our  numerous  American 
seedhng  peaches  is  the  Coohdge's  Favorite.  It  has  long  been  in 
cultivation  around  Boston,  in  the  neighborhood  of  which  city  it 
originated ;  and  more  recently  it  has  found  its  way  into  all  parts  of 
the  country,  proving,  wherever  grown,  one  of  the  richest  of  its  class, 
quite  equal  to  the  Grosse  Mignonne, — to  which  it  appears  allied, — the 
acknowledged  standard  of  European  peaches.  In  general  appearance 
it  resembles  the  latter  variety;  but  it  is  scarcely  so  dark  and  richly 
colored,  and  is  rather  more  depressed  in  form;  it  also  ripens  a  few 
days  sooner. 

This  superior  peach  was  raised  by  the  late  Mr.  Joshua  Coohdge,  of 
Watertown,  Mass.,  upwards  of  thirty  years  ago,  though  we  cannot 
ascertain  the  exact  period.  Mr.  W.  Kenrick  first  described  it  in  his 
work,  above  quoted,  and  also  disseminated  it  extensively  from  his  nursery, 
at  Newton.  No  collection  of  any  extent,  in  New  England,  is  consid- 
ered complete  without  it;  it  is  a  hardy  and  vigorous  tree,  a  most 
extraordinary  bearer,  and  the  fruit,  which  is  remai'kably  beautiful, 
possesses  a  rich,  vinous,  and  refreshing  flavor,  not  surpassed  by  any 
other  peach. 

Coolidge's  Favorite  is  an  early  variety,  ripening  usually  about  the 
twenty-fifth  of  August,  or  between  that  and  September  first,  just  after  the 
Early  Anne  and  Early  York,  and  a  few  days  before  the  Early  Crawford. 
It  also  possesses  the  good  quality  of  forcing  well,  and  is,  in  conse- 
quence, admirably  adapted  for  peach  houses,  or  for  forcing  in  pots, 
for  which  purpose  it  is  exceedingly  popular.  As  a  market  frait,  it 
always  commands  a  ready  sale,  and  if  fine  specimens,  a  high  price. 

Leaves. — Medium  size,  crenate,  with  globose  glands. 

Flowers. — Small,  pale  red. 

Fruit. — Medium  size,  about  two  and  a  half  inches  broad,  and  two 
and  a  quarter  deep  :  Form,  roundish,  with  a  shallow  suture  extending 
to  the  apex,  one  side  a  little  larger  than  the  other ;  cavity  at  the  base 
small  and  deep  :  Skin,  very  fair,  pale  yellowish  white  in  the  shade, 
with  a  brilliant  coloring  of  deep  red  in  the  sun,  somewhat  marbled, 
with  minute  crimson  dots  extending  to  the  shady  side :    Flesh,  yel- 

[49] 


COOLIDGE'S     FAVORITE     PEACH 


lowish  white,  veiy  melting,  and  slightly  rayed  with  red  at  the  stone, 
from  which  it  separates  freely :  Juice,  abundant,  rich,  sweet  and  high 
flavored  :  Stone,  small,  ovate,  and  slightly  frurowed. 
PiiPE  the  last  of  August  and  beginning  of  September. 

[50] 


TSE   BHANDYWINE    PEAR 


Trurts  uF  Am er tea,  Plate  K^ 


Drawn   From  JiatuFe  S   Ckromo  IctR''"  BfW"  Sharp 


THE    BRANDYWINE   PEAR. 

Beandy^vine.     Horticulturist,  vol.  iii.  1848. 

The  Brandywine  is  one  of  the  most  recently 
introduced  of  our  American  pears,  and  was  first 
brought  to  the  notice  of  Pomologists  by  Dr. 
Brinckle,  of  Philadelphia.  Specimens  of  the  fruit 
received  from  him  were  first  exhibited  before  the 
Massachusetts  Horticultural  Society  in  1848,  which 
attracted  much  attention,  and  were  thought  re- 
markably fine.  In  1853,  we  had  the  gratification 
of  presenting  the  fruit  from  our  own  collection, 
which  was  pronounced,  by  all  who  tried  it,  fully 
equal  to  any  pear  of  its  season. 

The  quahties  of  the  Brandywine  are  pecuharly  its  own,  and  cannot 
well  be  compared  with  any  other  variety:  its  flesh  is  shghtly  firm, 
yet  perfectly  melting  ;  and  its  flavor,  without  being  highly  aromatized, 
appears  to  be  a  concentration  of  that  of  several  sorts,  being  almost  as 
sugary  as  the  Seckel,  yet  reheved  by  the  refreshing  juice  of  the  Marie 
Louise,  and  the  "champagne"  smack  of  the  Beurre  dAremberg. 

The  Brand}^ine  is  a  native  of  Chaddsford,  Delaware  County,  Penn- 
sylvania. The  original  tree  was  found  near  a  fence  on  the  farm  of 
the  late  Eli  Harvey,  and  was  transplanted  into  the  garden  of  Mr.  Geo. 
Brinton,  of  that  place.  The  garden  is  on  the  banks  of  the  Brandy- 
wine River,  and  is  a  part  of  the  grounds  occupied  by  the  American 
army,  who  defended  our  country  in  the  battle  of  Brandywine.  It  was, 
therefore,  very  appropriately  named  the  Brandywine  Pear.  The  original 
tree  began  to  bear  fruit  as  long  ago  as  1820,  but  in  1835  it  blew  down 
near  the  surface  of  the  ground.  The  present  tree  is  a  sucker  from  the 
original,  and  began  to  bear  again  in  1844.  This  fact  accounts  for  its 
not  sooner  having  become  known  to  cultivators.  Previous  to  1835, 
when  the  old  tree  blew  down,  very  little  interest  was  felt  in  regard 
to  our  native  pears ;  now,  however,  that  interest  is  universal,  and  no 
sooner  had  the  young  tree,  which  sprang  from  the  ruins  of  the  old  one, 
come  into  bearing,  than  its  merits  were  made  known  to  cultivators. 

The  tree  is  a  vigorous  grower,  with  a  handsome  pyramidal  habit, 
approaching  to  the  Bufi'um,  though  with  much  more  slender  wood. 
It  seems  to  come  into  bearing  rather  early.  Whether  it  will  succeed 
on  the  quince  remains  yet  to  be  tested. 

Thee.— Moderately  vigorous,  and  veiy  erect  in  its  growth,  forming  a 
rather  compact  pyramidal  head  ;  annual  shoots  rather  slender,  medium 
length. 

^  [51] 


BRANDY  WINE     PEAR. 

Wood. — Light  olive,  dotted  with  round  grayish  specks,  rather  slender 
and  very  short-jointed ;  old  wood,  grayish  olive ;  buds,  medium  size, 
ovate,  diverging  :  Flower-buds,  medium  size. 

Leaves. — Small,  long  ovate,  narrow,  tapering  to  a  long  point,  smooth, 
dark  green,  glossy,  much  waved,  recurved  a  little  on  the  midrib,  and 
sliohtly  serrated  ;  petioles,  long,  about  one  and  a  half  inches  in  length. 

Flowers. — Small ;  petals  round,  cupped  ;  clusters  compact. 

Fruit. — Medium  size,  about  two  inches  and  three  quarters  long,  and 
two  and  a  half  in  diameter :  Form,  pyramidal,  or  somewhat  bell- 
shaped,  slightly  irregular,  full  at  the  crown,  which  is  little  oblique,  and 
rather  suddenly  contracted  near  the  stem,  occasionally  with  an  elongated 
neck :  Skin,  slightly  rough,  yellowish  green  in  the  shade,  russeted 
around  the  crown,  boldly  tinged  with  bright  red  in  the  sun,  and  thickly 
covered  with  large  russety  specks  :  Stem,  rather  long,  about  one  and 
a  half  inches  in  length,  moderately  stout,  shghtly  cmwed,  and  generally 
obliquely  attached,  without  any  cavity,  by  a  somewhat  fleshy  and 
wrinkled  base :  Eye,  large,  open,  and  but  little  depressed  in  a  small, 
roundish,  furrowed  basin ;  segments  of  the  calyx,  short,  stiff,  entire, 
projecting  :  Flesh,  yellowish  white,  coarse,  melting  and  very  juicy :  Flavor, 
rich,  brisk,  vinous  and  delicious,  with  a  fine  aroma :  Core,  medium  size  : 
Seeds,  small,  dark  brown. 


Ripe  the  last  of  August,  and  in  eating  some  time. 

[62  J 


THE   HEMTEL    PEATl 


ItixtIs  oFAmeriea, Plate  N° 


Drawn  from  JTature  &  Ck'omo  liih.^ljVf.SkhTp 


THE  HENKEL  PEAR. 

Henkel.     Magazine  of  Horticulture,  vol.  xiii.  1847. 

The  Henkel  is  another  of  the  fine  pears  introduced 
as  long  ago  as  1835  or  1836,  by  Messrs.  Kenrick  and 
Manning,  who  received  scions  of  it,  with  other  sorts, 
from  Dr.  Van  Mons,  of  which  we  have  already  made 
mention  in  our  first  volume ;  and  it  appears  to  be 
wholly  confined  to  American  collections.  True,  there 
is  a  Henkel  d'hiver,  in  the  French  and  Belgian  cata- 
logues, of  recent  date  ;  but  as  that  is  a  winter  pear, 
it  cannot  be  referred  to  our  Henkel.  It  may,  how- 
ever, come  up  hereafter  under  a  new  name ;  for  all 
the  fine  seedlings  remaining  in  Van  Mons's  nursery, 
at  his  death,  are  being  introduced  as  rapidly  as  they  show  their  fruit. 

The  Henkel  is  also  another  of  the  new  pears  which  has  rapidly 
improved  upon  acquaintance  and  under  good  cultivation.  Mr.  Man- 
ning, the  younger,  first  sent  us  specimens  of  it  from  his  extensive 
collection,  in  1846,  from  which  we  gave  an  engraving  as  above  quoted; 
the  same  outline  we  now  introduce  on  the  next  page,  as  it  gives  the 
true  shape  of  this  variety ;  but  our  colored  plate  is  an  exact  represen- 
tation of  the  size,  form  and  beauty  of  one  of  a  number  of  specimens 
produced  on  our  own  trees  in  1853 ;  being,  indeed,  a  very  showy  pear, 
and  as  remarkable  for  its  excellence  as  for  its  other  qualities,  comparing 
favorably  with  any  vaiiety  of  its  season. 

Of  its  origin  we  have  no  other  information  than  that  it  was  sent  here 
by  Dr.  Van  Mons,  and  is,  undoubtedly,  one  of  his  numerous  seedlings. 
Although  the  scions  were  received  in  1835  or  1836,  it  probably  did  not 
fruit  dming  the  life-time  of  the  late  Mr.  Manning,  as  it  was  never  men- 
tioned by  him  among  more  than  four  hundred  pears,  which  he,  from 
time  to  time,  described  in  the  Magazine  of  Horticulture.  It  is  rather 
late  in  coming  into  bearing,  and  this  accounts  for  the  long  period 
which  elapsed  before  it  was  brought  to  the  notice  of  cultivators. 

The  tree  is  a  vigorous  grower,  with  a  very  erect  or  fastigiate  habit, 
similar  to  the  Buflfum,  and  with  a  very  marked  pecuharity  of  fohage  and 
growth.  We  have  had  no  experience  with  it  upon  the  quince,  and  can- 
not say  whether  it  is  one  of  the  sorts  which  will  succeed  on  that  stock 
or  not. 

Tree. — Vigorous,  with  a  very  erect  pyramidal  habit,  making  stout, 
straight,  annual  shoots. 

[63] 


HENKEL    PEAR. 

Wood. — Clear  olive,  dotted  with  large  grayish  specks,  rather  long- 
jointed,  stout ;  old  wood,  grayish  olive ;  buds,  large,  ovate,  pointed, 
nearly  erect,  with  prominent  shoulders :  Flower-buds,  medium  size. 

Leaves, — Medium  size,  oblong  ovate,  narrowing  to  each  end,  thin, 
dark  green,  slightly  recurved  on  the  mid-rib,  folded  inwards  on  the  sides 
and  shghtly  and  obtusely  serrated ;  petioles  very  long,  from  two  to  two 
and  a  half  inches  in  length,  stout. 

Flo  WEES. — Medium  size ;  petals  roundish,  cupped. 

Feuit. — Large,  about  three  inches  long,  and  three  and  a  quarter  in 
diameter:  Form,  obovate,  slightly  uneven  on  the  surface,  broad  at  the 
crown,  and  obtuse  at  the  stem  :  Skin,  fair,  smooth,  lemon  yellow,  more 
or  less  covered  with  small  patches  of  russet,  interspersed  with  dull 
green  specks  and  dotted  with  russet :  Stem,  very  long,  about  two  inches 
in  length,  stout,  usually  having  two  bud-like  prominences  on  each  side, 
curved,  and  slightly  inserted  in  a  small  contracted  cavity :  Eye,  medium 
size,  open,  and  slightly  sunk  in  a  very  shallow,  uneven  basin ;  segments 
of  the  calyx  short  and  round :  Flesh,  yellowish  white,  rather  coarse, 
melting,  and  exceedingly  juicy  :  Flavor,  rich,  sprightly,  vinous,  perfumed 
and  dehcious :  Core,  medium  size  :  Seeds,  large,  broad  and  deep  brown. 


Ripe  in  September,  and  keeps  two  or  three  weeks. 

[54] 


THE  TPJUMPHLE  JOBOIGSE  PI^AP. 


Prints  of  America,  Plate  N" 


Bvawn  from.  iMatm'e  &  [/firoiiio  UlFi'''  I'l' 1^   'i'liav|j 


THE  TRIUMPH  DE  JODOIGNE  PEAR. 

Tkiumph  de  Jodoigne.     Bon  Jardinier,  1848. 

The  Triumph  de  Jodoigne  is  a  new  and  com- 
paratively very  little  known  pear.  It  fruited  here, 
we  believe,  for  the  first  time,  in  our  collection, 
in  1848.  Its  introduction  was  preceded  by  a 
high  reputation,  and  we  think  we  may  say  its 
qualities  have  not  disappointed  the  expectations 
of  cultivators.  It  is  as  large  as  the  Beurre  Biel, 
which  it  somewhat  resembles  in  shape,  but  it  is 
ripe  and  nearly  gone  before  that  sort  is  mature. 
It  is  a  very  handsome  and  showy  fruit,  having  a 
fine,  ruddy  crimson  cheek,  blotched,  and  very 
conspicuously  dotted  with  russet. 

The  Bon  Jardinier,  in  which  we  find  the  earliest  account  of  this  pear, 
states  that  it  was  raised  by  the  late  M.  Bouvier,  a  well-known  amateur 
pomologist,  who  resided  at  Jodoigne,  in  Belgium,  and  who  has  originated 
several  fine  varieties.  It  was  first  offered  for  sale  in  the  French  nur- 
series, in  1844  or  1845,  at  which  time  we  received  our  trees  from  M. 
Jamin,  of  Paris. 

The  Triumph  de  Jodoigne  is  a  very  vigorous  growing  tree,  in  this 
respect  approaching  to  the  character  of  the  BemTe  Diel,  as  its  fruit  also 
resembles  that  pear.  The  fohage  is  broad,  rich  and  glossy,  and  the 
fruit  is  produced  in  clusters  of  three  or  four  each.  It  succeeds  well 
upon  the  quince,  and  is  one  of  the  sorts  which  make  a  vigorous  pyramid 
on  that  stock.     It  is  rather  late  in  coming  into  bearing  on  the  pear. 

Teee. — ^Vigorous,  with  a  somewhat  spreading,  irregular  habit,  and 
requiring  careful  pruning  to  form  a  symmetrical  head;  annual  shoots 
very  stout. 

Wood. — Brownish  olive,  thickly  dotted  with  round  grayish  specks, 
very  strong,  stout,  and  short-jointed ;  old  wood,  grayish  brown ;  buds, 
large,  broad,  rather  short,  pointed,  shghtly  diverging,  with  prominent 
shoulders :  Flower-buds,  large. 

Lea\^s. — Lai'ge,  broadly  ovate,  narrowing  to  each  end,  thick,  very 
deep  green,  glossy,  finely  nerv^ed,  wavy,  and  nearly  entire  on  the  edge  ; 
petioles,  medium  length,  about  one  inch  long,  stout,  reddish. 
Flowees. — Large ;  petals,  large,  ovate ;  clusters,  compact. 

[55] 


TRIUMPH     DE     JODOIGNE     PEAR. 

Fruit. — Lai'ge,  about  four  inches  long,  and  three  and  a  hah  in  diam- 
eter :  Form,  oblong  obovate,  little  irregular,  with  a  large  swollen  crown, 
contracted  slightly  in  the  middle,  and  obtuse  at  the  stem :  Skin,  fair, 
slightly  rough,  dull  greenish  yellow,  much  russeted  in  spots  and 
splashes,  deeply  tinged  with  bronzy  red  in  the  sun,  and  conspicuously 
dotted  over  with  very  large  russety  specks  :  Stem,  medium  length, 
about  three  inches  long,  moderately  stout,  curved,  and  obhquely  inserted 
in  a  small,  shallow  cavity,  highest  on  one  side :  Eye,  medium  size,  open, 
and  but  little  depressed  in  a  small  basin ;  segments  of  the  calyx,  short, 
stiff:  Flesh,  yellowish  white,  coarse,  melting,  and  juicy:  Flavor,  rich, 
sugary,  sprightly,  and  agreeably  perfumed  :  Core,  medium  size  :  Seeds, 
small,  long,  sharply-pointed,  and  dark. 


Ripe  in  November,  and  in  eating  two  or  three  weeks. 

[56] 


<^ 


4» 


THE    JACQUES    PEACH. 


Jniits  oF  ATn.eri;ca,Ptate    fr° 


Drawn  from  Mature  &  Cliromo  Tttfi'^  W  W.  Sfiarp 


THE   JACQUES   PEACH. 

Jacques.     American  Orchardist. 

Jacques'  Yellow  Rareripe,  Anwrican  OrcJiardist,  1st  Ed. 
Jacques'  Rareripe,  Piince' s  Pomological  Maniud. 

The  Jacques  is  a  well  known  and  extensively  cultivated  variety  in 
the  vicinity  of  Boston,  and  throughout  Massachusetts.  Previous  to 
the  introduction  of  the  Early  Crawford,  it  was  considered  the  largest 
and  finest  yellow  peach.  It  still  holds  a  high  place  in  the  estimation  of 
peach  growers,  producing  as  it  does,  under  good  treatment,  beautiful 
specimens  ten  to  twelve  inches  in  circumference.  Mr.  Prince  states  in 
his  Pomological  Manual,  that  specimens  have  been  raised  weighing  six- 
teen to  seventeen  ounces  each. 

Its  origin  or  introduction  is  attributed  to  Col.  Jacques,  of  Somerville, 
Mass.,  though  we  have  no  authentic  information  on  this  point.  It  was 
first  described  by  Mr.  Kenrick,  under  the  name  of  Jacques'  Yellow 
Rareripe ;  but  in  the  subsequent  edition  of  his  work,  he  called  it  simply 
the  Jacques,  a  preferable  name,  and  the  one  under  which  it  is  now 
cultivated. 

The  Jacques  is,  as  we  have  said,  a  very  large  peach, — as  large,  or 
larger,  than  the  Crawford ;  it  is  also  very  handsome,  with  a  deep  yellow 
skin,  and  a  brightly  tinted  red  cheek,  with  only  a  moderately  downy 
surface.     Its  juice  is  very  abundant,  rich  and  deHcious. 

The  tree  is  a  good  grower,  with  moderately  stout  reddish  shoots,  and 
a  rather  spreading  habit.  It  appears  unusually  hardy,  and  produces 
fine  crops.     It  ripens  a  week  or  so  after  the  Early  Crawford. 

Leaves. — Medium  size,  crenate,  with  reniform  glands. 

Flowees. — Small,  pale  red. 

Fruit. — Large,  from  three  to  four  inches  broad,  and  three  to  three 
and  a  half  inches  deep :  Form,  roundish,  with  a  shallow  suture  ending 
in  a  depression  at  the  summit,  one  side  shghtly  larger  than  the  other  ; 
cavity  at  the  base  broad  but  not  very  deep  :  Skin,  yellow,  streaked  and 
mottled  with  red  in  the  shade,  and  of  a  lively  red  in  the  sun :  Flesh, 
deep  yellow,  melting,  and  rayed  with  red  at  the  stone,  from  which  it 
parts  freely :  Juice,  tolerably  abundant,  sweet,  sprightly  and  excellent : 
Stone,  medium  size,  ovate,  not  very  rugged. 

Ripe  about  the  middle  of  September. 

[57] 


-.T** 


THE  CUTTERS  YELLOW  PEACE, 


frmti"'  of  Amerrca  Plate  K' 


Drawn  Froiu  Katxrre   S   Cfiromo   [ctli^'brW,  SKarp 


THE    CUTTER'S  YELLOW  PEACH. 

Gutter's  Yellow. 

Yellow  Red  Rareripe,  Kenrick's  American  Orchardist. 
Red  and  Yellow  Rareripe,  Manning's  Book  of  Fruits. 

The  origin  of  several  of  our  native  peaches  is  involved  in  so  much 
uncertainty,  that  we  have  thought  it  an  almost  useless  task  to  ascertain 
when  and  by  whom  they  have  been  produced.  The  present  variety  is 
one  of  those  whose  origin  is  unknown,  or  at  least  one  in  regard  to 
which  we  have  been  unable  to  obtain  any  information. 

This  peach  has  been  cultivated  for  several  years  in  the  neighborhood 
of  Boston,  and  was  first  introduced  to  notice  by  Mr.  W.  Kenrick,  of 
Newton,  Mass.,  under  the  name  of  the  Yellow  Red  Rareripe,  and  de- 
scribed by  him  in  his  American  Orchardist.  Subsequently,  Mr.  R. 
Manning,  in  his  Book  of  Fruits,  called  it  the  Red  and  Yellow  Rareripe. 
But  some  twelve  years  ago  we  obtained  trees  of  Mr.  Kenrick,  for  our 
specimen  collection,  under  the  name  of  Cutter's  Yellow,  which  subse- 
quently proved  to  be  identical  with  the  Red  and  Yellow  Rareripe.  '  Since 
then,  the  trees  have  been  disseminated  so  extensively  under  the  former 
name,  that  we  have  thought  it  best  to  retain  it  here.  It  is  the  one 
under  which  it  is  most  widely  known  at  the  present  time  ;  besides,  its 
former  title  of  "  rareripe"  is  misapplied,  that  name  being  generally  given 
to  the  white-fleshed  peaches.  We  object  to  the  multiplication  of  syno- 
nyms ;  but  in  the  present  instance,  and  under  the  circumstances  we 
have  named,  we  beheve  the  briefer  as  well  as  more  expressive  name  of 
Cutter's  Yellow,  is  preferable  to  the  "  Yellow  Red  Rareripe,"  of  Ken- 
rick, which  should  claim  priority  if  any,  or  the  Red  and  Yellow  Rare- 
ripe of  Manning. 

The  Cutter's  Yellow  is  one  of  the  hardiest  as  well  as  one  of  the  best 
peaches ;  and  its  very  large  and  beautiful  fruit,  almost  purple  on  the 
sunny  side,  render  it  one  of  the  most  desirable  of  the  yellow-fleshed 
peaches.  It  ripens  at  the  middle  season  between  the  Early  and  Late 
Crawford. 

The  tree  is  a  vigorous  grower,  with  an  upright  habit,  making  stout 
shoots,  of  a  pretty  deep  red  color.     It  is  a  very  great  bearer. 

Leaves. — ^Large,  crenate,  with  reniform  glands. 

Flowees. — Small,  dark. 

Fruit. — Large,  about  three  inches  broad,  and  three  inches  deep: 
Form,  roundish,  compressed  on  the  sides,  one  half  much  larger  than 

[59] 


CUTTER'S  YELLOW  PEACH. 

the  other,  with  a  very  shallow  suture  quite  round,  ending  in  a  hollow 
depression  at  the  summit;  cavity  at  the  base,  narrow  and  deep  :  Skin, 
deep  orange  yellow,  suffused  with  red  in  the  shade,  broadly  covered  with 
dark  crimson  vermiHon  in  the  sun,  and  very  downy  on  the  surface : 
Flesh,  deep  yellow,  very  melting,  rayed  with  red  at  the  stone,  from 
which  it  separates  freely :  Juice,  very  plentiful,  rich,  sweet,  sprightly, 
and  luscious :  Stone,  medium  size,  deeply  furrowed. 
Ripe  from  the  middle  to  the  last  of  September. 

[60] 


THE     SSELDON    PEAR 


Fruits   of  Amerrca  PEate  1^° 


Drawn.  Prom  Ifature  &   CfLroTrio  liih'^  Toy  W.  Sharp. 


THE    SHELDON   PEAR. 

Sheldon.     Magazine  of  Horticulture,  vol.  xvii.  1851. 

Among  all  the  American  pears  that  have  been 
introduced  to  notice,  during  the  last  twenty  years, 
few,  if  any,  will  take  a  higher  rank  than  the  Sheldon. 
It  possesses  all  the  characteristics  of  a  fine  variety ; 
the  fruit  is  of  large  size,  frequently  weighing  nearly  a 
pound  each,  and  is  prepossessing  in  its  appearance, 
having  a  handsome  russety  skin,  with  a  ruddy  cheek : 
its  flesh  is  exceedingly  melting  and  juicy,  and  its  fla- 
vor rich,  highly  aromatized,  and  luscious :  the  tree  is- 
a  vigorous  gTower,  with  an  erect  and  symmetrical 
habit,  and  produces  regular  and  abundant  crops.  Al- 
together it,  must  be  considered  one  of  the  very  finest  of  our  native  pears. 
The  Sheldon  was  first  brought  to  the  notice  of  cultivators  by  Mr.  E. 
L.  Leavenworth,  of  AVolcott,  Wayne  Co.,  N.  Y.,  who  first  exhibited 
specimens  of  the  fruit  at  the  Pomological  Convention  in  Buffalo,  in 
1849  ;  and  to  that  gentleman  the  pubhc  are  indebted  for  a  full  history 
of  its  origin,  which  appeared  in  the  Magazine  of  Horticulture,  the  sub- 
stance of  which  is  as  follows  : — 

Major  Sheldon's  father  brought  pear  seeds  from  Washington,  Dutch- 
ess Co.,  New  York,  between  thirty  and  forty  years  since,  and  planted 
them  on  the  place  where  Maj.  Sheldon  now  lives,  in  the  town  of  Huron, 
(then  Wolcott),  N.  Y. ;  from  these  seeds  the  trees  were  raised  which 
bear  the  pears  known  as  the  Sheldon.  The  seeds  brought  from  Dutch- 
ess County  were  from  pears  which  grew  on  a  grafted  tree,  (name  not 
known,)  but  were  introduced  there  by  an  Englishman  of  the  name  of 
Johnson,  and  Maj.  Sheldon  thinks  he  brought  them  with  him  from 
England;  but  Norman  Sheldon,  an  older  brother,  thinks  they  were 
procured  in  Boston.  The  trees,  of  which  there  are  several,  were  in 
1850,  when  Mr.  Leavenworth  sent  us  this  statement,  of  large  size,  and 
bore  several  bushels  of  fruit.  Through  the  kindness  of  Mr.  Leaven- 
worth, we  obtained  scions  from  the  original  tree,  and  our  beautiful  draw- 
ing is  made  from  specimens  the  produce  of  these  scions,  inserted  in  1851. 
The  Sheldon  is  a  moderately  vigorous  tree,  with  an  erect  habit, 
branching  rather  symmetrically,  somewhat  resembling  the  White  Doy- 
enne. It  bears  freely  on  trees  not  more  than  four  or  fi.ve  years  old. 
We  beheve  it  does  not  succeed  well  upon  the  quince,  though  there  has 
not  been  sujQ&cient  time  to  give  it  a  trial. 

[61] 


SHELDON    PEAR. 

Teee. — Vigorous,  upright,  erect,  symmetrical  in  shape,  with  regular 
diverging  branches ;  annual  growth  rather  slender,  and  nearly  straight. 

Wood. — Yellowish,  dotted  with  small  whitish  specks,  short-jointed, 
rather  slender;  old  wood,  yellowish  olive;  buds,  medium  size,  ovate, 
regularly  pointed,  shghtly  diverging,  with  prominent  shoulders  :  Flower- 
buds,  medium  size,  long,  sharply  pointed. 

Leaves. — Medium  size,  ovate,  long,  narrow,  tapering  to  each  end, 
thin,  light  yellowish  green,  glossy,  nearly  flat,  slightly  recurved  on  the 
midrib,  somewhat  wavy,  and  finely  and  sharply  serrated;  petioles,  long, 
one  and  a  half  to  two  inches  in  length,  moderately  stout. 
.    Flowees. — Small;  petals,  small,  roundish,  cupped;  clusters  compact. 

Feuit. — Large,  about  three  inches  long,  and  three  inches  in  diam- 
eter: Form,  roundish  obovate,  regular,  full  at  the  crown,  tapering  little 
to  the  stem  end,  which  is  very  obtuse :  Skin,  fair,  nearly  smooth,  of  a 
pale  greenish  russet,  becoming  yellowish  when  mature,  bronzy  red  on 
the  sunny  side,  and  regularly  dotted  with  small  dark  russet  specks : 
Stem,  short,  about  half  an  inch  long,  stout,  curved,'  and  inserted,  with 
scarcely  any  depression,  on  the  obtuse  end:  Eye,  medium  size,  open, 
and  moderately  sunk  in  a  smooth,  round,  not  very  deep  basin  ;  segments 
of  the  calyx,  broad,  short,  projecting:  Flesh,  yellowish,  rather  coarse, 
melting,  and  very  juicy :  Flavor,  exceedingly  rich,  sprightly,  and  sugary, 
with  a  delicious  aroma :  Core,  rather  large :  Seeds,  medium  size,  flat,  dark. 


KiPE  in  October,  and  keeps  three  or  four  weeks. 

[C2] 


TZE  ^/ia;^[omet  apple 


Finnts  of Amei'tca, Plate   K^ 


Dra,wa  froni  Jatirre  &  CFiromo   titk''    5y  lA'^Sfiarp. 


THE    MANOMET  APPLE. 

Manomet.     Magazine  of  Horticulture,  vol.  xiv.  1848. 

Horseblock,  in  its  native  locality. 

The  Manomet  is  one  of  the  finest  of  our  early  sweet 
apples.  It  is  not  so  large  as  the  Bough,  but  far  sur- 
passes it  in  the  beauty  of  its  appearance ;  indeed,  in 
the  latter  respect  it  may  be  classed  with  the  Red  Astra- 
chan, — which  ripens  at  the  same  season, — or  the  Fa- 
meuse,  as  a  comparison  with  the  beautiful  drawings  of 
these  varieties,  which  have  already  appeared,  will  show. 
It  is  only  of  medium  size ;  but  it  has  a  pale  yellowish 
skin,  nearly  covered  with  pale  red,  heightened  by  a 
bright  vermilion  cheek. 
The  Manomet  is  a  native  of  the  Old  Colony,  and  was  first  introduced 
to  notice  by  Mr.  John  Washburn,  a  zealous  cultivator  of  Plymouth, 
Mass.,  who  first  sent  us  fine  specimens  in  1847,  and  also  subsequently, 
from  -one  of  which  our  drawing  was  made.  We  were  surprised  and 
dehghted  to  find  it  such  a  superior  apple,  and  immediately  described 
and  figured  it  in  the  Magazine  of  Horticulture  for  1848.  Through  the 
kindness  of  Mr.  Washburn,  we  were  furnished  with  its  history,  which* 
though  brief,  we  gave  at  that  time.  It  is  a  seedling,  which  sprang  up 
accidentally  on  the  Holbrook  farm,  at  Manomet  Pond  village  in  Plym- 
outh, and  was  for  a  long  time  known  as  the  Horseblock  apple.  Mr. 
Washburn  proposed  to  call  it  the  Manomet,  "  as  Manomet  Point  is  the 
prominent  head  of  land  of  Plymouth  Bay."  With  his  suggestion  we 
readily  concurred,  believing  that  such  an  absurd  and  unmeaning  title  as 
Horseblock,  should  never  be  applied  to  any  fruit,  especially  to  one  of 
such  excellence  as  the  present  variety.  The  original  tree  has  been  in 
bearing  many  years,  and  it  is  certainly  somewhat  remarkable  that  it 
should  not  have  attracted  attention  at  an  earlier  period.  Its  history, 
however,  is  the  same  as  that  of  a  majority  of  our  native  fruits,  which 
have  accidentally  fallen  into  the  hands  of  amateurs  who  could  appreciate 
their  excellence,  and  aid  in  making  known  their  superior  qualities. 

.  The  Manomet  is  a  very  robust  grower,  stronger,  Mr,  Washburn 
thinks,  than  even  the  Baldwin.  It  has  a  spreading  habit  when  full 
grown,  with  wood  somewhat  hke  the  Gravenstein,  and  is  a  good  beai-er 
every  other  year.  Mr.  Washbm-n  also  states  that  it  will  make  a  tree  in 
the  nursery  sooner  than  any  other  apple  he  has  ever  cultivated. 

[63] 


MANOMET     APPLE. 

WTqod, — Dark  reddish  chestnut,  dotted  with  a  very  few  small  whitish 
specks,  moderately  stout,  short-jointed,  and  sHghtly  downy ;  old  wood, 
brownish  red ;  buds,  large,  broad,  slightly  flattened,  Httle  downy,  and 
erect :   Flower-buds,  medium  size. 

Leaves. — ^Large,  roundish  ovate,  broadest  about  the  middle,  rounding 
off  to  the  point,  thick,  dark  green  above,  shghtly  pubescent  beneath, 
conspicuously  veined,  and  deeply,  coarsely  and  sharply  serrated ;  peti- 
oles, medium  length,  about  three  quarters  of  an  inch  long,  stout. 

Flowees. — Medium  size ;  petals,  cupped. 

Feuit. — Medium  size,  about  three  inches  broad,  and  two  and  a  half 
deep :  Form,  roundish,  regular,  flattened  at  the  base,  narrowing  slightly 
to  the  crown :  Skin,  very  fair,  smooth,  lemon  yellow,  covered  with  a 
brilliant  vermilion  red  on  the  sunny  side,  little  traced  with  russet  at  the 
base  of  the  stem,  and  dotted  with  russet  specks :  Stem,  short,  about 
half  an  inch  long,  slender,  straight,  and  inserted  in  a  rather  small,  shal- 
low cavity :  Eye,  large,  closed,  and  slightly  depressed  in  a  small,  finely 
furrowed,  shallow  basin ;  segments  of  the  calyx,  long :  Flesh,  yellow, 
crisp,  and  tender :  Juice,  abundant,  very  sweet,  rich,  and  finely  flavored: 
Core,  closed :    Seeds,  medium  size. 


Ripe  in  August  and  the  early  part  of  September. 

[64J 


THE  PEAR  D' ALB  RET. 


Frmts  oF  -AniBrtca, Plate  K? 


Dcciwii  from.  Nature  G   G'&ronio  Iitri<f  BrlA^  oEarp. 


THE  PEAR  D'ALBRET. 

Pear  d'Albret.     Magazine  of  Horticulture,  vol.  xx.  1854. 

Bburre'  d'Albret  of  some  Foreign  Collections. 

Most  of  the  new  foreign  pears,  that  have  been 
brought  to  notice  during  the  last  eight  or  ten  years, 
have  been  heralded  with  a  great  reputation,  and  have, 
in  consequence,  attracted  more  than  usual  attention 
among  cultivators.  Some  of  them  have  proved  fully 
equal  to  their  reputed  merits,  while  a  larger  part  of 
them  have  only  been  of  secondary  quality,  and  a  few 
entirely  worthless.  Others,  again,  have  been  added 
to  our  collections,  of  whose  merits  nothing  was 
known,  and  from  which  no  high  expectations  were 
formed ;  but  it  has  happened,  in  many  instances,  that  the  latter  have 
proved  of  the  greatest  excellence,  and  have  taken  their  place  among  the 
choicest  pears. 

The  Pear  dAlbret  is  one  of  the  latter  description ;  unknown  only 
in  the  Catalogues  of  the  French  or  Belgian  nurserymen,  so  far  as  we 
have  been  enabled  to  ascertain,  it  was  received  with  many  new  kinds 
from  M.  Jamin  of  Paris,  in  1846,  and  planted  out  with  others  of  un- 
known merit,  receiving  but  little  attention  until  after  it  produced  fruit 
in  1850.  Even  then  it  did  not  show  its  true  qualities;  the  trees  being 
yet  small,  and  not  sufficiently  established  to  fix  the  character  of  the  va- 
riety :  but  in  the  following  year,  and  more  particularly  in  the  season  of 
1853,  the  fruit  was  so  much  larger,  so  rich  in  color,  and  of  such  luscious 
flavor,  that  it  at  once  established  its  claim  to  a  place  among  the  very 
best  pears  yet  introduced. 

The  origin  and  history  of  the  Pear  dAlbret  is  unknown  to  us.  Not- 
withstanding the  efforts  of  Bivort  and  other  Belgian  and  French  pomol- 
ogists  to  establish  a  correct  nomenclature,  there  has  not  yet  been 
any  authentic  descriptions  pubHshed  of  many  of  the  new  pears,  and  their 
identity  must  be  made  out  from  the  Nursery  Catalogues.  Bivort's  Album 
de  Pomologie  has  aided  much  in  this  work,  and  the  Annals  de  Pomologie 
of  the  Belgian  government  will  assist  still  more ;  but  accurate  descrip- 
tions and  outline  engravings,  in  some  journal  within  the  reach  of  all, 
would  be  the  means  of  enabling  cultivators  to  determine  more  speedily 
the  correctness  of  many  of  the  varieties  which  are  yearly  added  to  our 
collections.  The  Beurre  dAlbret  of  some  catalogues  proves  to  be  the 
same  as  the  dAlbret. 

This  fine  pear  fortunately  does  well  upon  the  quince ;  the  tree  is  a 
good,  though  not  a  strong,  grower ;  and  with  a  httle  care  makes  a  fair 

[631 


PEAR    D'ALBRET. 

pyi-amid,  though  inclined  to  grow  somewhat  spreading.     It  comes  into 
beaiing  rather  eai'ly. 

Teee. — Moderately  vigorous,  upright,  and  somewhat  irregularly 
branched,  making  a  rather  open  and  loose  head;  annual  shoots,  not 

very  stout. 

^ooD. — Dai'k  reddish  brown,  dotted  with  whitish  specks,  moderately 
sti'ong,  rather  short-jointed ;  old  wood,  grayish  brown ;  buds,  medium 
size,  ovate,  diverging,  with  prominent  shoulders  :  Flower-buds,  medium 
size,  swollen  towards  the  base,  and  acutely  pointed,  deep  brown. 

Leaves. — Small,  about  two  inches  long,  and  one  inch  wide,  regularly 
ovate,  narrowing  to  each  end,  thin,  deep  green,  glossy,  finely  nerved, 
incurved  little  at  the  edges,  and  very  finely  serrated ;  petioles,  medium 
length,  about  one  and  a  quarter  inches  long,  slender. 

Flowers. — Medium  size ;  petals,  narrow,  ovate,  cupped ;  claw,  long. 

Fruit. — Lai'ge,  about  four  inches  long,  and  three  in  diameter  :  Form, 
pyi-amidal,  lai'gest  near  the  crown,  contracted  about  the  middle,  with  a 
somewhat  elongated  neck :  Skin,  shghtly  rough,  cleai'  deep  cinnamon 
russet,  bronzed  on  the  sunny  side,  with  dai'k  russet  specks  :  Stem,  me- 
dium length,  about  one  inch  long,  stout,  curved,  swollen,  fleshy  at  the 
base,  and  obhquely  attached,  with  a  shght  cavity  on  one  side :  Eye,  me- 
dium size,  partially  open,  and  very  little  depressed,  in  a  small  shallow  ba- 
sin ;  segments  of  the  calyx,  short,  twisted :  Flesh,  greenish  white,  coarse, 
buttery,  very  melting  and  juicy:  Flavor,  Adnous,  exceedingly  rich,  and 
deliciously  perfumed :  Core,  small :  Seeds,  small,  sharply  pointed,  dark. 


Ripe  in  October,  and  keeps  two  or  three  weeks. 

[66] 


) 


THE  SCOTT S   SEETJLIiX&    STRAWBFJlET. 

Jrmts  of  Amertca^ Plate  fT"^  DraWTt  fromlfatixre  &  CIiromo,Litri'i  IjVf.Sh^rp. 


THE  SCOTT'S  SEEDLING  STRAWBERRY. 

Scott's  Seedling.     Magazine  of  Horticulture,  vol.  xx.  1854. 

Notwithstanding  the  great  number  of  Seedling  Strawberries  that 
have  been  produced  by  our  American  cultivators  during  the  past  fifteen 
years,  up  to  the  time  of  the  last  Session  of  the  American  Pomological 
Society  in  September,  1854,  only  three  varieties  were  recommended  for 
general  cultivation  by  that  inteUigent  body,  viz.,  Hovey's  Seedling,  Bos- 
ton Pine,  (Hovey's,)  and  Early  Scarlet;  the  Burr's  Pine  and  Jenney's 
Seedling,  which  were  added  to  the  list  in  1852,  having  been  withdrawn 
from  it  and  placed  among  those  adapted  to  particular  localities.  This 
certainly  seems  somewhat  remarkable  when  we  take  into  consideration 
the  very  large  number  which  have  been  brought  to  notice  as  possessing 
peculiar  merits,  since  the  introduction  of  our  Seedling  in  1835.  It 
proves,  however,  that  the  strawberry,  though  easily  raised  from  seed, 
and  early  brought  into  bearing,  is  not  very  constant  in  its  character, 
and  til  at  the  growth  of  seedlings  of  superior  merit  is  full  as  precarious 
as  that  of  the  larger  fruits. 

No  greater  success  seems  to  have  attended  the  experiments  of  English 
cultivators  than  our  own ;  for  it  may  be  said  that  there  have  been  but 
two  really  fine  varieties  raised  by  them  during  the  last  thirty-five  years, 
viz.,  Keen's  Seedling  and  British  Queen.  These,  particularly  the  latter, 
still  carry  off  the  prizes,  wherever  exhibited. 

We  do  not  make  these  remarks  to  discourage  the  attempts  of  amateurs 
in  the  grow-th  of  seedlings ;  yet  we  deem  it  important  tliat  all  should 
know  w^hat  the  luck  of  others  has  been,  that  they  may  not  be  disap- 
pointed should  their  first  endeavors  be  attended  wdth  no  success ;  what 
has  been  done  will  be  done  again ;  but  it  is  only  by  rightly- directed 
efforts,  and  much  labor,  that  the  much-wished-for  results  can  be  accom- 
plished. 

Our  present  variety,  Scott's  Seedling,  is  a  strawberry  which  we  think 
destined  to  hold  a  prominent  place  among  the  few  fine  kinds  of  this 
delicious  fruit.  It  was  raised  by  Mr.  J.  Scott  of  Brighton,  Mass.,  in  1847. 
The  parents  were  the  Prince  Albert,  an  English  strawberry,  and  the  Bos- 
ton Pine ;  the  former  fertilized  with  the  latter.  Its  merits  are  the  size 
of  the  beriy,  their  unusual  shape,  their  brilHancy  of  color,  their  firm  flesh, 
and  their  rich  and  peculiar  flavor.  To  these  are  added,  hardiness  of  the 
vine,  great  productiveness,  and  early  maturity,  ripening  immediately 
after  the  Eai4y  Virginia.     It  also  bears  carriage  remarkably  well,  and 

[67] 


SCOTT'S    SEEDLING    STRAWBERRY. 

holds  its  fine  color  for  a  long  period  after  gathering.  Mr.  Scott  has 
raised  large  quantities  of  it  for  the  Boston  market,  where  its  reputation 
has  become  so  well  estabhshed  that  it  is  sought  after  by  lovers  of  this 
fine  fruit,  always  commanding,  next  to  Hovey's  Seedling,  the  highest 
price. 

Mr.  Scott  cultivates  his  plants  mostly  in  beds,  allowing  the  vines  to 
cover  the  ground ;  in  this  way  his  seedling  produces  very  great  crops ; 
the  foliage  being  rather  small,  the  beds  are  not  crowded,  and  tlie  fruit 
is  well  exposed  to  the  light  and  air. 

Vines. — Moderately  vigorous,  dwarfish  in  habit,  with  spreading  foliage, 
and  making  numerous  runners. 

Leaves. — Medium  size;  leaflets  ovate,  generally  incurved  on  tlie 
sides,  coarsely  and  rather  sharply  serrated;  surface  nearly  smooth,  light 
yellowish  green ;  petioles  short ;  leaf-stalks  diverging,  rather  slender, 
and  of  medium  length. 

Flowers. — Rather  small,  and  regular  in  form  ;  petals  roundish  ;  sta- 
mens prominent,  stout,  numerous,  with  large  anthers,  abounding  in  pol- 
len ;  calyx,  large,  and  spreading,  projecting  beyond  the  fruit,  sharply 
pointed,  and  generally  reflexed  at  the  ends ;  scapes  moderately  stout, 
upright,  rather  loose,  longer  than  the  foot-stalks,  bearing  from  fifteen  to 
twenty  berries ;  peduncles  long,  and  moderately  stout. 

Fruit. — Large,  long,  conical,  about  one  and  three  quarters  inches  in 
length,  and  one  and  a  half  inches  in  diameter  at  the  base,  rather  obtuse 
at  the  summit:  Color,  deep  rich  crimson  scarlet,  with  a  shining  and 
somewhat  uneven  surface :  Seeds,  yellowish,  rather  deeply  imbedded : 
Flesh,  pale  red,  hollow  at  the  core,  not  over  juicy,  but  rich,  buttery, 
and  melting,  with  a  peculiar  orange  perfume. 

Ripe  just  after  the  Early  Virginia  begins  to  mature,  about  the  season 
of  the  Boston  Pine,  and  continues  in  bearing  very  late. 

[68] 


#^  1 


TliE    CxPL.ri.^X   &AGE  PLUJVl. 

Pruirs  of  Amsrirca^  Plate  A"?  Ilrami  from  FaLicre  a  Cliromo  Lttfi^  by  W.  Sliarp 


'  According  to  Lon.  Hort.  Soc.  Cat.  1842. 


THE    GREEN   GAGE   PLUM. 

Geeen  Gage.     Catalogue  of  London  Horticultural  Society,  1842. 

Brugnon  Green  Gage, 

Damas  Vert, 

Dauphine, 

Drap  d'Or,  (of  some,) 

Grosse  Reine, 

Grosse  Reine  Claude, 

IsLEwoRTH  Green  Gage, 

Reine  Claude, 

SucRiN  Vert, 

Verte  Bonne, 

Wilmot's  Green  Gage, 

Wilmot's  New  Green  Gage, 

Wilmot's  Late  Green  Gage, 

Reine  Claude  Dore',  Album  de  Pomologie. 

Bru^n  Sage,  (erroneously)  of  some  American  Collections. 

The  Green  Gage  has  a  world-wide  reputation,  and,  by  general  con- 
sent, has  long  been  placed  at  the  head  of  all  plums ;  to  say  that  any  new 
variety  nearly  approaches,  or  equals  it  in  quality,  is  sufficient  to  render 
it  a  desirable  acquisition.  Many  American  seedlings  have  been  pro- 
duced since  the  Green  Gage  was  first  introduced,  and  though  several  of 
them  possess  great  merit, — greater  in  the  aggregate  than  an  equal 
number  of  foreign  sorts, — still,  none  of  them,  unless  we  except  the 
McLaughlin,  can  be  considered  equal  to  that  old  plum.  The  sweetness 
of  its  flesh,  the  abundance  of  its  juice,  and  the  peculiar  richness  of  its 
flavor,  exist  in  just  those  nice  proportions,  that  they  neither  cloy,  nor 
leave  the  taste  unsatisfied. 

The  Green  Gage  is  a  very  old  variety.  It  first  fruited  in  England,  at 
Twickenham,  as  long  since  as  1727.  It  was  first  introduced  there  by  the 
Earl  of  Stair,  who  sent  it  from  France  to  the  second  Duke  of  Rutland, 
by  the  name  of  Green  Spanish.  The  name  of  Green  Gage  is  said,  by 
Sir  Joseph  Banks,  to  have  originated  as  follows : — "  The  Gage  family 
in  the  last  century  procured  from  the  monks  of  the  Chartreuse,  at  Paris, 
a  collection  of  fruit  trees ;  when  they  arrived  in  England  the  ticket  of 
the  Reine  Claude  had  been  rubbed  off  on  the  passage.  The  gardener 
being,  from  this  circumstance,  ignorant  of  its  name,  called  it,  when  it 
bore  fruit,  Green  Gage."  {Horticultural  Transactions,  vol.  i.,  App.  p.  8.) 
In  France  it  is  universally  known  as  the  Reine  Claude ;  but  in  this  in- 
stance the  name  of  Green  Gage  being  the  popular  one  everywhere  in 
England  as  well  as  in  our  own  country,  we  have  retained  it  here. 

Mr.  George  Lindley,  in  his  Guide  to  the  Orchard,  (1830,)  called  it 
"  without  exception  the  best  plum  in  England."     It  still  holds  the  same 

[69] 


GREEN     GAGE     PLUM. 

high  position ;  for  though  some  of  the  newer  varieties  produce  larger 
fruit,  bear  better,  keep  longer,  and  make  finer  standard  trees,  and  by  a 
combination  of  good  qualities  are  entitled  to  extensive  cultivation,  yet, 
when  quality  alone  is  considered,  the  Green  Gage  must  carry  off  the 
palm  for  excellence.  Its  only  fault  is  the  tendency  of  the  fruit  to  crack 
open  by  the  least  shower,  about  the  period  of  its  maturity. 

The  Green  Gage  is  a  slow  growing,  though  healthy  and  vigorous 
tree,  with  a  spreading  habit,  branching  low,  and  scarcely  making  a  fine 
standard.  The  wood  is  quite  distinct,  and  it  may  be  readily  known,  when 
once  seen.  In  consequence  of  its  slow  growth  other  varieties  have  fre- 
quently been  disseminated  for  it,  and  we  have  often  seen  the  Imperial 
Gage  in  collections  under  the  name  of  Green  Gage.  The  trees  are 
entirely  distinct  from  each  other,  and  the  least  study  would  at  once  de- 
tect the  error.  The  Imperial  Gage  is  a  very  vigorous,  tall-growing  tree ; 
tlie  Green  Gage  a  short,  stout,  stocky  one. 

Tree. — Vigorous,  spreading  in  habit,  branching  low,  and  forming  a 
round,  open  head;  annual  growth,  short,  stout  and  stocky. 

Wood. — Dark  purplish  brown,  reddish  on  the  sunny  side,  and  some- 
what covered  with  a  grayish  epidermis,  nearly  smooth,  and  remarkably 
short-jointed ;  buds,  medium  size,  very  close  together,  slightly  diverging, 
with  very  large  projecting  shoulders. 

Leaves. — Medium  size,  oval  on  the  young  wood,  nearly  obovate  on  the 
spurs,  doubly  and  somewhat  irregularly  serrated,  smooth,  shining  and 
bright  green  above,  paler  underneath;  petioles,  medium  length,  about 
half  an  inch  long,  moderately  stout. 

Flowers. — Medium  size ;  style  and  stamens  about  equal  length. 

Fruit. — Medium  size,  about  one  and  a  half  inches  in  height,  and 
one  and  a  half  in  diameter :  Form,  round,  regular,  slightly  flattened  at 
the  base,  with  a  shallow  suture,  extending  from  the  stem  to  the  apex : 
Skin,  green,  becoming  yellowish  at  maturity,  spotted  and  marbled  with 
bright  crimson  on  the  sunny  side  :  Stem,  medium  length,  about  half  an 
inch  long,  little  bent,  rather  stout,  and  inserted  in  a  small,  funnel-shaped 
cavity:  Flesh,  yellowish  green,  fine,  delicate,  very  melting,  and  nearly 
separates  from  the  stone,  slightly  adhering  on  one  side :  Juice,  abun- 
dant, very  sugary,  sprightly,  with  a  most  luscious  and  exquisite  flavor : 
Stone,  large,  roundish  oval. 

Ripe  the  last  of  August  and  commencement  of  September. 

[70  J 


H 


^ 


THE  ST   MICHAEL  AHCHA¥GEl   PEAPl. 

fi-ucts  of  ilmerrca.,, Plate  T?  Drayoi  frora  Jatnre  &  CfiroTHo  Iititf  bvW-.SIiarp. 


THE   SAINT    MICHAEL   ARCHANGEL   PEAR. 


Saint  Michael  Archangel.     Magazine  of  Horticulture,  vol.  xvii.  1851. 

Plumbgastel,  Magazine  of  Horticvlture,  vol.  xii. 
DusNASj  of  some  French  Cultivators. 

The  Saint  Michael  Archange,  as  it  is  usually  called 
in  the  French  Catalogues,  is  a  pear  which  has  but 
recently  become  known  to  American  cultivators,  though 
it  was  introduced  as  long  ago  as  1840,  and  fruited  in 
the  late  Mr.  Manning's  collection  at  Salem,  under  the 
name  of  Plumbgastel ;  subsequently  we  described  and 
figured  it  in  the  Magazine  of  Horticulture,  (1846)  as 
a  new  variety  under  the  latter  name,  and  we  contin- 
ued to  cultivate  it  for  three  or  four  years  as  the  Plumb- 
gastel, when  we  detected  the  error  before  it  had  borne 
fruit,  from  the  peculiar  character  of  the  tree,  which  is 
so  strongly  marked  that  a  careful  observer  could  hardly  fail  to  notice  it. 
It  is  an  excellent  pear,  of  lai^ge  size,  handsome  and  regular  form,  and 
delicious  flavor.  The  tree  produces  sparingly  while  young,  which  has 
led  some  cultivators  to  consider  it  a  shy  bearer;  but  we  have  found 
that  scions,  inserted  in  the  top  of  an  old  tree,  grew  vigorously  and  bore 
abundantly  in  three  or  four  years,  and  the  fruit  was  better  than  on  the 
young  trees.  We  think  it  will  become  a  popular  pear.  If  the  fruit  is 
gathered  before  it  is  too  ripe,  as  it  should  be,  it  is  in  eating  for  a  longer 
time  than  most  of  our  early  autumn  varieties. 

The  origin  of  the  St.  Michael  Archangel  is  unknown  ;  but  it  is  proba- 
bly a  French  variety,  as  it  has  been  cultivated  for  several  years  in  the 
nurseries  of  Rouen.  It  is  also  grown  at  Angers,  and  in  both  places 
has  been  described  as  a  fine  pear.  It  grows  freely  on  the  quince,  and 
naturally  makes  a  beautiful  pyramidal  tree  on  either  that  or  the  pear 
stock. 

Tree. — ^Veiy  vigorous,  and  very  erect  in  its  habit,  the  branches  as- 
cending at  a  very  acute  angle,  and  almost  perpendicular  with  the  main 
stem ;  annual  shoots,  not  very  long,  very  stout,  straight  and  erect. 

Wood. — Light  yellowish  olive,  sparsely  dotted  with  minute  grayish 
specks,  very  short-jointed,  stout,  straight,  and  shghtly  swollen  at  the 
ends ;  old  wood,  grayish  olive ;  buds,  large,  long,  broad  at  the  base, 
diverging,  pointed,  dark  brown,  covered  with  grayish  scales,  and  with 
rather  prominent  shoulders :  Flower-buds,  medium  size,  oval,  elongated, 
sharply  pointed. 

[71] 


SAINT    MICHAEL    ARCHANGEL    PEAR. 

Flowers. — Small ;  petals,  oval,  roundish,  small ;  claw,  long. 

Fruit. — Large,  about  three  inches  long,  and  two  and  a  half  in 
diameter  :  Form,  pyriform,  generally  regular,  large  about  the  middle, 
contracted  near  the  stem,  and  occasionally  with  an  elongated  neck: 
Skin,  fair,  smooth,  greenish  yellow,  faintly  tinged  with  red  on  the  sunny 
side,  russet  around  the  base  of  the  stem,  and  dotted  with  greenish 
russet  specks :  Stem,  medium  length,  about  one  inch  long,  stout, 
smooth,  inserted  without  any  cavity,  sometimes  with  slight  projections 
at  the  base :  Eye,  medium  size,  open,  and  little  sunk  in  a  moderate 
sized  basin;  segments  of  the  calyx,  long,  reflexed:  Flesh,  white,  fine, 
melting,  and  very  juicy :  Flavor,  rich  and  sugary,  with  a  peculiarly 
delicious  aroma  :  Core,  large  :  Seeds,  large,  dark  brown. 


Ripe  in  September,  and  keeps  into  October. 

[72] 


TIE  BEUBRE  CLAm&EAU  TEATl. 


Prurts  of  Ante nc a, r Fate  1° 


Drawn  from  Mature  S  CI'iroTao  Ltti'^ljv  ft'.  SKarp. 


THE   BEURRE'  CLAIRGEAU  PEAR. 

Beukke'  Clairgeau.     Album  de  Pomologie,  vol.  iv.  p.  145. 

No  pear  of  recent  introduction  has  attracted  the  at- 
tention of  pomologists  more  than  the  Beurre  Clairgeau. 
Remarkably  handsome  in  its  appearance,  very  large  in 
size,  excellent  in  quality,  a  vigorous,  erect,  and  beautiful 
growing  tree,  hardy,  early,  and  an  abundant  bearer,  it 
possesses  all  the  qualities  that  constitute  a  fine  pear. 
Preceded  with  a  high  reputation,  it  is  gratifying  to  find 
that  it  has  fully  maintained  its  character,  and  is  likely  to 
prove  one  of  the  most  popular  pears,  second  only  to  the 
Bartlett,  Seckel,  and  a  few  others. 

The  Beurre  Clairgeau  is  a  French  variety,  and  was 
originated  by  Peter  Clairgeau  of  Nantes.  The  parent  tree  was  raised  in 
1835  or  '36,  and  first  bore  fruit  in  1846  or  '47.  In  1848,  the  fruit  was 
first  exhibited  before  the  Horticultural  Society  of  Nantes,  and  its  perfect 
form,  beautiful  exterior,  and  fine  quality,  at  once  established  its  reputa- 
tion. A  subscription  was  immediately  opened  by  several  cultivators  to 
purchase  the  entire  stock ;  but  as  the  requisite  number  (two  hundred) 
could  not  be  obtained,  the  trees  remained  in  the  hands  of  the  originator. 
In  1850,  however,  M.  de  Jonghe  and  other  nurserymen  completed  the 
subscription  and  took  the  entire  stock,  in  all  about  three  hundred  trees 
on  the  quince.  These,  with  the  parent  tree,  were  removed  to  Brussels 
in  November,  1850.  They  produced  fruit  the  following  year,  and 
enabled  the  purchasers  to  again  test  its  quality,  which  was  found  to  be 
excellent.  But  it  was  not  till  1852,  when  the  trees  had  borne  another 
crop,  that  they  were  offered  for  sale. 

The  Beurre  Clau-geau  is  a  very  upright  and  erect  growing  tree,  more 
resembhng  the  Buffum  than  any  other  variety ;  but  the  foHage  is  larger, 
richer  and  more  ornamental.  It  bears  remarkably  young,  scions  inserted 
in  moderately  strong  trees  producing  fruit  the  following  year.  It  ap- 
pears to  succeed  well  upon  the  quince. 

Tree. — Moderately  vigorous,  very  upright  and  erect,  branching  at  a 
very  acute  angle,  and  making  rather  stout  wood;  annual  shoots  of  me- 
dium length. 

-  Wood. — Reddish  brown,  dotted  with  rather  large  whitish  specks, 
stout  and  short-jointed ;  old  wood,  brownish  olive ;  buds,  large,  long, 
sharply  pointed,  diverging,  with  prominent  shoulders :  Flower-buds, 
medium  size,  oval,  very  sharply  pointed. 

[73] 


BEURRE'  CLAIRGEAU  PEAR. 


Leaves. — Large,  roundish  ovate,  broadest  about  the  middle,  rather 
thick,  deep  green,  glossy,  nearly  flat,  and  coarsely  and  very  slightly  ser- 
rated; petioles,  long,  about  one  and  a  half  inches  in  length,  little  tinged 
with  red,  and  moderately  stout. 

Flowers. — Medium  size;  petals,  roundish  ovate,  neatly  cupped; 
clusters,  compact. 

Fruit. — Veiy  large,  about  four  inches  long,  and  three  inches  in  di- 
ameter :  Form,  oblong,  or  obtuse  pyramidal,  large  at  the  crown,  slightly 
contracted  in  the  middle,  obtuse  at  the  stem,  with  a  somewhat  uneven 
surface  :  Skin,  slightly  rough,  of  a  clear  cinnamon  russet,  with  numer- 
ous darker  colored  specks,  acquiring,  at  maturity,  a  deep  reddish  tint 
on  the  sunny  side  :  Stem,  short,  about  half  an  inch  long,  very  stout, 
fleshy  at  the  base,  obliquely  inserted  without  any  cavity,  but  surrounded 
by  a  few  uneven  projections :  Eye,  small,  open,  and  but  shghtly  de- 
pressed in  a  veiy  shallow  basin,  somewhat  ribbed;  segments  of  the 
calyx,  short,  stiff",  pointed,  complete :  Flesh,  yellowish,  rather  coarse, 
melting  and  juicy:  Flavor,  saccharine,  sprightly,  perfumed  and  de- 
licious :    Core,  medium  size  :    Seeds,  small,  ovate,  pointed. 


Ripe  in  November,  and  keeps  nearly  a  month. 

[74] 


TSE  E DWELL   PEA^ 


Fputts  dF  Amertea,  Plate  N*^ 


Drawn  from  Satur9  ft  CIitoitio  Lctlii  Br  W,  S&arp. 


THE  HOWELL  PEAR. 

Howell.     Magazine  of  Horticulture,  vol  xv.  p.  69. 

The  Howell,  though  of  recent  introduction 
to  notice,  and  not  yet  very  generally  cultivated, 
proves  to  be  one  of  our  best  native  pears ;  not, 
perhaps,  so  exquisite  in  flavor  as  some  other 
sorts,  but  possessing  so  many  of  the  indispensa- 
ble requisites  of  a  fine  fruit  that  it  must  become 
a  general  favorite.  The  tree  is  hardy,  quite 
vigorous,  with  a  good  habit,  and  the  fruit  is 
large,  exceedingly  fair,  always  perfect,  and  of  the 
first  quality. 

The  Howell  is  a  Connecticut  pear,  and  was 
raised  from  seed  by  the  late  Thomas  Howell,  Esq.,  of  New  Haven. 
The  seeds  were  planted  in  his  garden  in  that  city,  in  1829  or  '30,  and 
the  tree  came  into  bearing  in  1842  or  '43.  Mr.  Howell's  premises 
adjoined  those  of  the  late  Gov.  Edwards,  whose  seedling  pears  have 
attracted  considerable  attention ;  and  it  was  about  the  time  that  the 
Governor's  trees  began  to  bear  fruit,  that  Mr.  Howell,  incited,  no  doubt, 
by  his  neighbor's  good  example,  planted  the  seeds  from  which  this  and 
several  others  were  raised. 

The  seeds  planted  by  Mr.  Howell  were  taken  from  a  variety  known 
in  New  Haven  as  the  Jonah  pear,  a  very  hard  and  tough  winter  fruit, 
rarely  fit  for  the  table.  The  tree  stood  in  his  garden,  with  a  White 
Doyenne  on  one  side,  and  a  Summer  Bon  Chretien  on  the  other.  The 
Howell  evidently  is  a  natural  cross  between  the  two,  retaining  some  of 
the  characteristics  of  both.  It  has  the  habit  and  the  foliage  of  the 
Bon  Chretien ;  while  in  the  delicacy  and  fineness  of  its  flesh,  and  its 
brisk  and  vinous  flavor,  it  approaches  the  Doyenne :  but  what  appears 
rather  remarkable  is  that  it  should  be  such  a  fair  fruit,  when  that  from 
both  of  its  parents  is  subject  to  spot  and  crack.  The  experience  of  four 
years  has  never  yet  enabled  us  to  find  a  defective  pear  on  the  Howell. 

The  tree  is  a  free  and  vigorous  grower,  with  a  spreading  habit,  throw- 
ing out  its  branches  quite  horizontal  at  first,  but  curved  upwards  at  the 
ends.  It  begins  to  bear  rather  early,  and  produces  good  crops.  Whether 
it  will  succeed  or  not  on  the  quince,  we  have  no  satisfactory  experience ; 
but  we  are  inclined  to  think  that,  like  most  of  our  American  pears,  it  will 
not  do  well  on  that  stock. 

[75] 


HOWELL    PEAR, 


Tree. — Vigorous,  upright,  but  spreading  in  habit,  with  the  annual 
shoots  curved,  of  medium  length. 

Wood. — Brownish  olive,  dotted  with  grayish  specks,  stout  and  short- 
jointed  ;  old  wood,  grayish  brown ;  buds,  medium  size,  roundish,  short, 
erect,  with  large  prominent  shoulders :  Flower-buds,  medium  size,  obo- 
vate,  with  brownish  scales. 

Leaves. — Medium  size,  ovate,  broadest  near  the  base,  shortly  pointed, 
bright  green,  glossy,  finely  nerved,  wavy,  and  very  finely  serrated ; 
petioles,  rather  long,  nearly  two  inches  in  length,  rather  slender. 

Flowers. — Medium  size ;  petals,  small,  roundish,  cupped. 

Fruit. — Large,  about  three  inches  long,  and  two  and  a  half  in  diam- 
eter :  Form,  obovate,  inclining  to  pyramidal,  regular,  rather  full  and 
broad  at  the  crown,  and  tapering  to  the  stem  :  Skin,  fair,  smooth,  lemon 
yellow  when  mature,  with  a  shght  tinge  of  blush  on  the  sunny  side,  and 
regularly  covered  with  brownish  russet  specks  :  Stem,  medium  length, 
about  an  inch  long,  moderately  stout,  curved,  and  inserted  without  any 
depression :  Eye,  rather  large,  open,  and  little  sunk  in  a  very  broad, 
smooth  basin ;  segments  of  the  calyx,  rather  long  and  partially  reflexed  : 
Flesh,  white,  shghtly  coarse,  melting,  and  juicy :  Flavor,  rich,  brisk, 
and  vinous,  with  a  pleasant  perfume  :  Core,  medium  size  :  Seeds,  rather 
large,  long  and  pointed. 


Ripe  the  last  of  September  and  beginning  of  October,  and  keeps  well. 

[7G] 


THE  GAISELLB  BEE&AHOT  EEAH 


Yraits  of  ArrierrcaPUate  ff" 


Draw n  from,  ffatttre  &  Qiromo  LttL'f  By-  ^V.  SRdip, 


THE   GANSELL'S  BERGAMOT  PEAR. 


Gansell's  Bergamot.     Pomological  Magazine,  vol.  i.  pi.  35. 


Brocas  Bergamot,  \ 
Ives's  Bergamot, 
Staunton, 
Gurle's  Beurre', 
Bonne  Rouge, 

DiAMANT, 


According  to  London  Hort.  See.  Catalogue,  3d  Ed. 


This  tine  old  pear  has  been  greatly  neglected 
in  the  rapid  introduction  of  new  varieties ;  and 
it  is  not  uncommon  to  find  large  and  choice 
collections  without  a  single  specimen  of  this 
kind :  indeed,  some  cultivators,  well  acquainted 
with  the  principal  pears  that  we  now  possess, 
scarcely  know  the  Gansell's  Bergamot.  How  it 
happens  that  a  variety  of  such  excellence,  and 
holding  the  highest  rank  in  Enghsh  collections, 
should  have  been  so  much  neglected,  we  are  at 
a  loss  to  imagine ;  but  probably  the  fact  that  it 
is  an  old  pear, — introduced  along  with  the  White  Doyenne,  Brown 
Beurre,  St.  Germain,  &c.,  which  have  long  ceased  to  be  generally  culti- 
vated on  account  of  the  uncertainty  of  the  crop, — is  the  main  reason 
why  its  merits  have  been  overlooked. 

The  Gansell's  Bergamot  is  a  pear  of  English  origin,  and  was  obtained 
from  the  seed  of  the  Autumn  Bergamot,  by  Lieut.  Gen.  Gansell,  at  his 
seat  at  Donellan  Hall,  near  Colchester,  in  1768.  It  has  consequently 
been  in  cultivation  nearly  a  century,  and  is  justly  esteemed  by  British 
pomologists  a  superior  fruit.  At  what  period  it  was  introduced  into 
American  collections,  we  have  been  unable  to  ascertain.  Mr.  Lowell 
mentions,  among  the  few  sorts  cultivated  in  Massachusetts  in  1815,  the 
Brockholst  Bergamot,  which  was  undoubtedly  this  pear.  Coxe  culti- 
vated it  in  his  collection  in  New  Jersey,  and  described  it  in  his  work 
(1818)  as  a  "  very  fine  pear."  Probably  it  was  introduced  many  years 
previous,  or  about  the  commencement  of  the  present  century. 

It  has  the  reputation  of  being  a  small  bearer,  but  this  does  not  ac- 
cord with  our  experience.  True,  it  is  not  as  prolific  as  the  Bartlett  or 
Buff'um,  but  produces  what  may  be  termed  a  good  crop,  just  enough  to 
keep  the  tree  in  fine  condition,  without  the  troublesome  labor  of  thin- 
ning. The  tree  has  a  wild  habit,  with  small  bluish  green  leaves,  but  by 
judicious  pruning  makes  a  good  head.  It  is  rather  late  in  coming  into 
bearing,  and  does  not  succeed  very  well  on  the  quince. 

[77] 


^.  GANSELL'S    BERGAMOT    PEAR. 

Tree. — Rather  irregular  and  spreading  in  its  growth,  the  branches 
horizontal  at  first,  with  the  ends  curved  upwards ;  annual  growth,  short 
and  rather  slender. 

Wood. — Grayish  olive,  dotted  with  whitish  specks,  rather  slender, 
and  short-jointed ;  old  wood,  olive  gray ;  buds,  small,  short,  obtusely 
ovate,  diverging,  with  rather  prominent  shoulders  :  Flower-buds,  small, 
obtusely  pointed. 

Leaves.— Small,  thick,  dark  bluish  green,  obovate,  cordate  at  the 
base,  narrowing  to  the  point,  wavy,  and  very  slightly  serrated ;  young 
leaves  covered  with  a  kind  of  mealiness ;  petioles,  stout,  one  inch  long, 
and  rather  slender. 

Flowers. — Small ;  petals,  roundish  obovate,  crimped,  much  cupped ; 
clusters,  compact. 

Fruit. — Large,  about  three  inches  long,  and  three  and  a  half  in 
diameter :  Form,  regular,  roundish,  considerably  flattened  at  each  end, 
and  narrowing  little  towards  the  stem:  Skin,  fair,  smooth,  yellowish 
brown,  little  russeted  on  the  sunny  side,  and  regularly  covered  with 
green  and  russety  specks  :  Stem,  short,  about  half  an  inch  long,  mod- 
erately stout,  straight,  and  deeply  inserted  in  a  small  round  cavity : 
Eye,  medium  size,  open,  and  sunk  in  a  large,  round,  smooth,  open  ba- 
sin ;  segments  of  the  calyx,  short  and  narrow :  Flesh,  yellowish  white, 
coarse,  melting,  and  very  juicy :  Flavor,  rich,  sugary,  and  delicious, 
with  a  fine  bergamot  perfume:  Core,  large:  Seeds,  small,  roundish, 
pale  brown. 


Ripe  in  October,  and  keeps  two  or  three  weeks. 

[78J 


« 


I*' 


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«£ 


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••* 


THE  JIHOBE  iSLATO  GREEUmC-  APPLE, 

i^-LLita  of  Araerrca  Pfate  ¥°  ^Uroiwri  from  ¥atare  'tx  Cfiromo  Iitla-i  Iv  T/V  Slaarp 


THE  RHODE-ISLAND  GREENING  APPLE. 

Khode-Island  Greening.     Coxe's  View  of  Fruits,  &c. 

Jersey  Greening,  ) 

Burlington  Greening,  j  According  to  Core. 

Hampshire  Greening,  according  to  American  Fruit  Growers'  Guide. 

There  are  few  apples  better  known  than  the 
Rhode-Island  Greening,  and  few,  if  any,  that 
surpass  it,  all  its  qualities  considered.  It  is 
extensively  cultivated,  and,  with  the  exception  of 
the  Roxbury  Russet  and  Baldwin,  is  more  gen- 
erally planted  than  any  other  variety.  Indeed, 
these  three  apples  are  the  main  orchard  fruits  of 
this  country,  and  are  not  likely  soon  to  be  dis- 
placed by  kinds  of  more  recent  introduction.  As 
a  cooking  apple,  the  Greening  is  unsurpassed; 
and  as  a  dessert  fruit  of  its  season,  has  few 
equals.  To  some  tastes  it  is  rather  acid ;  but  the  tenderness  of  its 
very  juicy  flesh,  the  sprightliness  of  its  abundant  juice,  and  the  delicacy 
of  its  rich  and  fine  flavor,  is  not  excelled  by  any  of  the  numerous 
varieties  that  we  at  present  possess.  In  addition  to  these  merits,  it 
ripens  up  of  a  fine  mellow  shade  of  yellow,  and  its  entire  flesh,  when 
well  matured,  is  of  the  same  rich  tint. 

Of  the  origin  of  this  old  apple  we  have  no  certain  information. 
Coxe,  who  is  the  first  author  who  fully  describes  it,  says  nothing  on  this 
point.  In  New  Jersey  it  was  in  his  town,  and  still  is  in  some  localities, 
called  the  Jersey  Greening ;  but  from  its  name  we  presume  it  originated 
in  Rhode-Island.  It  seems  suited  to  all  soils  and  localities,  and  flour- 
ishes throughout  the  Middle  and  Western  States.  It  was  one  of  the 
apples  carried  to  Ohio,  by  Gen.  Putnam,  in  1796  or  97,  and  from  thence 
distributed  over  that  section  of  country.  In  the  rich  soils  of  the  Ohio 
valley  the  most  beautiful  specimens  are  produced ;  but  though  so  large 
and  fair,  they  hardly  equal  in  quality  the  produce  of  our  more  sterile 
soil  and  varied  cHmate.  It  is  a  variety  that  cannot  be  too  extensively 
cultivated. 

The  tree  is  a  vigorous  grower,  not  much  inclined  to  run  up,  but  as- 
suming a  rather  low  and  branching  habit,  and  consequently  does  not 
make  so  tall  and  round  a  head  as  the  Baldwin ;  its  branches  spread  out 
more,  and,  as  the  tree  acquires  age,  they  become  somewhat  pendent  and 
nearly  touch  the  ground :  it  is  a  regular  bearer,  producing  moderately 

[79] 


RHODE-ISLAND    GREENING    APPLE. 

every  year.  Owing  partly  to  the  tenderness  of  its  skin,  it  is  more  in- 
clined to  be  wormy  than  some  other  varieties,  which  is  the  only  fault, 
if  this  can  be  considered  one,  which  the  Greening  possesses. 

Teee. — ^Vigorous,  with  a  branching  and  rather  spreading  habit,  form- 
ing a  broad,  flattened  head ;  annual  growth,  moderate. 

Wood. — Light  reddish  chestnut,  dotted  with  a  few  round  white  specks, 
downy  at  the  ends,  moderately  stout,  and  short-jointed;  old  wood, 
grayish  chestnut;  buds,  small,  short,  broad,  much  flattened,  very  erect, 
and  slightly  woolly :    Flower-buds,  medium  size,  woolly. 

Leaves. — Medium  size,  long  ovate,  narrowing  next  to  the  stem, 
sharply  pointed,  bright  green  above,  paler  and  slightly  downy  beneath, 
deeply  and  sharply  serrated ;  petioles,  medium  length,  about  one  inch 
long,  stout,  downy. 

Flowers. — Large  ;  petals  obovate,  wavy,  cupped,  and  shghtly  tinged 
with  blush. 

Fruit. — Large,  about  three  and  a  half  inches  broad,  and  two  and 
three  quarters  deep :  Form,  roundish  oblate,  slightly  flattened  at  the 
base,  and  indistinctly  ribbed :  Skin,  fair,  smooth,  with  an  oily  touch,  of 
a  clear  deep  green,  becoming  of  a  mellow  yellow  when  ripe,  with  a  faint 
tinge  of  blush  on  the  sunny  side :  Stem,  medium  length,  about  three 
quarters  of  an  inch  long,  moderately  stout,  curved,  and  inserted  in  a 
moderately  deep  cavity :  Eye,  small,  closed,  and  slightly  depressed  in  a 
somewhat  furrowed  basin;  segments  of  the  calyx,  woolly:  Flesh,  yel- 
low, fine,  crisp  and  tender  :  Juice,  very  abundant,  of  a  brisk,  refreshing 
acid,  very  high  flavored  and  rich :  Core,  medium  size :  Seeds,  medium  size. 


Ripe  in  December,  and  often  keeps  till  March. 

180J 


'.S 


\^ 


THE  BEtJRilE   GUIS    ID    HIYEE   PEAR 


Prutts  0?  Amercca,  Plate  11"° 


DrawnfxomJature  &  Cliromo  IttR^  b)^  W.jiiarp 


THE  BEURRE'   GRIS  D'HIVER   PEAR. 


BEUEiU'y  Geis  d'Hiver.     Album  dc  Pomolorjie,  vol.  iii.  pi.  49. 

Beurre'  Gris  d'Hiver  Nouveau,  \ 

Beurre' DE  L1190N,  >  of  some  Foreign  Collections. 

Beurre'  Gris  Superieure,  j 

Beurre'  de  Fontenay,  according  to  London  Hort.  Soc.  Catalogue,  4th  Ed. 

The  Beurre  Gris  d'Hiver  is  a  very  fine  addition  to 
our  limited  number  of  winter  pears.  Nearly  or  quite 
as  large  as  the  Glout  Morceau,  ripening  about  the 
same  period,  and  possessing  a  peculiarly  rich  Berga- 
mot  aroma,  unlike  any  other  variety  of  its  season,  it 
must  claim  a  prominent  place  in  every  choice  col- 
lection of  pears. 

The  origin  of  the  Beurre  Gris  d'Hiver,  like  that  of 
^nt^  several  of  the  best  foreign  pears,  is  unknown.     Ac- 

„a=wL^.__-^.  cording  to  Bivort,  it  is  a  French  variety,  first  culti- 

vated in  Belgium  about  a  dozen  years  ago.  English  pomologists  do 
not  appear  to  be  acquainted  with  it.  Kenrick,  in  his  American  Orcliard- 
ist,  briefly  notices  it  on  the  authority  of  M.  Jamin  of  Paris  ;  but  the  only 
full  account  of  it  we  can  find  is  that  by  Bivort  in  the  Album  de  Pomologie 
above  quoted.  We  have  had  it  in  our  collection  upwards  of  ten 
years,  though  the  tree  only  recently  came  into  bearing.  It  is  generally 
known  as  the  Beurre  Gris  d'Hiver  nouveau.  Under  this  name  we 
described  and  figured  it  in  the  Magazine  of  Horticulture,  (vol.  xx.  p. 
144,)  with  the  remark,  that  we  doubted  the  propriety  of  the  addition  of 
the  word  nouveau.  Since  then  we  have  examined  the  Album  of  Bivort, 
and  adopt  the  briefer  and  equally  correct  one  of  Beurre  Gris  d'Hiver, 
there  being  no  other  variety  of  that  name. 

In  the  general  habit  of  the  tree,  in  the  wood  and  foliage,  as  well  as 
the  color  of  the  fruit,  it  greatly  resembles  the  old  Brown  Beurre, 
(Beurre  Gris,)  from  which  similarity,  we  presume,  it  derived  its  name ; 
but  the  fruit  is  more  obtuse  at  the  stem.  It  has  the  same  irregular 
and  spreading  mode  of  growth,  and  like  that  old  variety  requires  good 
cultivation  to  produce  fine  specimens.  In  a  cold  heavy  soil  the  tree 
does  not  flourish  well,  but  in  a  warm  light  one  it  grows  freely,  and  bears 
heavy  crops.  Even  in  Belgium,  Bivort  recommends  that  it  should  have 
a  favorable  position.  It  does  not  succeed  long  upon  the  quince,  and 
the  pear  stock  is  preferable  for  this  variety, 

[81  J 


BEURRE'    ORIS     D'HIVER    PEAR. 

Tree. — Moderately  vigorous,  somewhat  spreading  and  irregular  in 
habit,  forming  a  loose,  open  head  ;  annual  shoots  not  very  stout,  curved. 

Wood. — Dark  reddish  brown,  dotted  with  grayish  specks,  moderately 
stout,  and  short-jointed;  old  wood,  grayish  brown;  buds,  medium  size, 
flattened,  short,  slightly  diverging,  with  rather  prominent  shoulders : 
Flower-buds,  medium  size,  oval,  brownish,  with  large  gray  scales. 

Leaves. — Large,  oblong  ovate,  thick,  narrowing  to  each  end,  yellow- 
ish green,  thickly  nerved,  folded  inwards,  and  very  slightly  and  coarsely 
serrated;  petioles,  medium  length,  one  to  one  and  a  half  inches  long, 
stout. 

Flowers. — Small;  petals  roundish,  cupped;  clusters,  compact. 

Fruit. — Large,  about  three  inches  long,  and  three  in  diameter : 
Form,  obovate,  slightly  one  sided,  tolerably  full  at  the  crown,  tapering 
little  to  the  stem  end,  which  is  very  obtuse :  Skin,  slightly  rough,  dull 
yellow,  nearly  or  quite  covered  with  a  rather  dark  cinnamon  russet, 
bronzed  on  the  sunny  side,  and  dotted  with  dark  specks :  Stem,  short, 
about  half  an  inch  long,  rather  stout,  curved,  fleshy  at  the  base,  and 
obliquely  inserted,  without  much  of  a  cavity,  with  a  projection  on  one 
side  :  Eye,  small,  open,  and  shghtly  depressed  in  a  small,  smooth  basin ; 
segments  of  the  calyx,  short,  rounded:  Flesh,  yellowish  white,  coarse, 
melting,  and  very  juicy:  Flavor,  rich,  saccharine,  sprightly,  and  highly 
aromatized  :  Core,  large,  slightly  gritty  :  Seeds,  medium  size,  dark  brown. 


Ripe  in  December,  and  keeps  till  February. 

[82] 


0t 


THE    GOLMAH  D  AHEMBEHG  TEAR. 

IruTts  of  Amercca, Plate  F°  Drawn  from  latiii-e  &  Ciromo  IrtEf  lYW.Sl:ivp. 


THE   COLMAR  D'AREMBERG   PEAR. 


CoLMAR  d'Arembeeg.     Magazine  of  Horticulture,  vol  xiv.  p.  110. 

Kartoffel,  Alburn  de  Pomologie,  vol.  i. 

The  Colmar  dAremberg  is  one  of  the  few  pears 
whose  reputation  does  not  seem  to  be  fully  established. 
Its  character  appears  to  be  variable  ;  sometimes  excel- 
lent, and  again  of  only  medium  quality;  and  more 
experience  is  wanting  to  test  its  real  merits.  So  far, 
however,  as  Ave  have  had  an  opportunity  of  seeing  it 
under  various  conditions  of  soil,  locality  and  exposure, 
we  consider  it  a  variety  well  worthy  of  cultivation.  It 
is  of  the  largest  size,  nearly  equal  to  the  Duchess  of 
Angouleme,  often  weighing  eighteen  or  twenty  ounces, 
and  when  well  groAvn,  and  properly  ripened,  so  nearly  approaches  a  Passe 
Colmar,  that  we  have  known  good  judges  to  mistake  it  for  that  fine  pear. 
The  origin  of  the  Colmar  dAremberg  is  attributed  to  Van  Mons. 
M.  Bivort,  who  figures  it  in  his  Album  under  the  name  of  Kartoffel, 
remarks  that  his  information  in  regard  to  the  variety  was  commimi- 
cated  by  M.  Millot  of  Nancy,  who  states  that  it  originally  came  from 
Van  Mons  without  name,  marked  No.  224,  which  corresponds,  in  his 
printed  Catalogue  of  1825,  to  the  Kartoffel  birne  :  hence,  he  observes, 
it  has  been  called  one  of  his  seedlings,  notwithstanding  its  name  indi- 
cates a  German  origin.  It  was  introduced  to  our  American  Collections 
in  1845,  and  first  fruited,  we  believe,  in  1847. 

The  Colmar  dAremberg  is  a  distinct  growing  tree :  very  erect  and 
upright  in  its  habit,  making  but  few  lateral  shoots,  and  those  very  strong 
and  vigorous;  the  whole  being  studded  with  numerous  short  stocky 
spurs.  It  succeeds  very  well  upon  the  quince,  requiring  good  cultiva- 
tion to  produce  large  specimens. 

Tree. — Moderately  vigorous,  upright  and  erect  in  habit,  branching 
off  at  an  acute  angle :  annual  shoots,  very  stout,  downy  at  the  ends. 

Wood. — Yellowish  brown,  dotted  with  numerous  small  roundish  rus- 
set specks,  stout,  and  short-jointed ;  old  wood,  grayish  olive ;  buds, 
small,  short,  flattened,  little  diverging :  Flower-buds,  medium  size,  ovate, 
angular,  pointed,  dark  shining  brown,  little  shaded  with  gray. 

Leaves. — Large,  narrow  oval,  tapering  to  the  point,  thick,  deep 
glossy  green,  flat,  coarsely  and  deeply  serrated;  petioles,  medium  length, 
about  one  and  a  quarter  inches  long,  stout. 

Flowers. — Small ;  petals  small,  roundish  ovate,  cupped ;  clusters, 
compact. 

[83J 


COL  MAR    D'AKEMBEKG    PEAR, 


Fruit.— ^ Very  large,  about  four  and  a  half  inches  long,  and  three 
and  a  half  in  diameter:  Form,  obtusely  pyramidal,  with  an  uneven 
surface,  largest  about  the  middle,  rounding  off  to  the  crown,  and  taper- 
in  »•  to  the  stem,  near  which  it  is  little  contracted  on  one  side  :  Skin, 
fair,  sliglitly  rough,  pale  green,  becoming  yellowish  when  mature,  traced 
and  netted  with  russet  around  the  crown  and  stem,  and  thickly  covered 
with  conspicuous,  reddish  russet  specks:  Stem,  medium  length,  about 
an  inch  long,  stout,  shghtly  swollen  at  the  base,  and  obliquely  inserted  in 
a  slight  cavity,  with  a  high  projection  on  one  side  :  Eye,  medium  size, 
open,  and  very  deeply  sunk  in  a  large  funnel-shaped,  somewhat  angular 
basin  ;  segments  of  the  calyx  very  short,  and  rounded  :  Flesh,  yellowish 
white,  fine,  melting,  half  buttery,  and  juicy:  Flavor,  rich,  sugary,  per- 
fumed, and  excellent :  Core,  large  :   Seeds,  large,  broad,  dark  brown. 


Ripe  in  November  and  December. 


84] 


:«». 


THE   WHITE  B 


EtiuIs  oF  Amerce aPlate  T! 


PEAR 


iritvia  tidih  Ifature  3,  Cliroiuo  Xith'^By-  WSIiarp. 


THE  WHITE  DOYENNE'  PEAR. 


White  Doyenne'.     Pomologlcal  Magazine,  vol.  ii.  pi.  60. 


St.  Michael,  of  Boston. 
A'lUGALiEU,  of  New  York. 
Butter  Pear,  of  Philadelphia. 
Doyenne'  Blanc,  of  French  authors 
White  Beurre', 
Snow  Pear, 
Poire  de  Limon, 


According  to  Cat.  of 
Lon.  Hort.  Soc. 


Poire  Niege, 
Poire  de  Seigneur, 
Bonne  Ente, 
Beurre'  Blanc, 
Pine  Pear, 
A  CouRTE  Queue, 
Dean's,  &c.,  &;c., 


According  to  Cat.  of 
Lon.  Hort.  Soc. 


The  White  Doyenne  is  the  Avorld-renowned  pear,  and 
one  that  has  been— if  it  is  not  at  the  present  time — 
more  extensively  cuUivated  than  any  other.  The  proof 
of  its  popularity  is  the  great  number  of  names  that  have 
been  given  to  it,  both  in  Europe  and  this  country.  As 
the  St.  Michael,  Virgalieu  or  Butter  pear,  it  is  familiar 
to  all  who  know  anything  of  a  pear  in  the  Eastern  or 
Middle  States.  So  strong  are  our  early  associations 
connected  with  it,  that  we  form  our  opinion  of  every 
new  pear  by  a  comparison  Avith  this;  nor  were  the 
older  pomologists  mistaken  in  their  estimate  of  the  White  Doyenne;  for 
it  still  is,  when  ripened  in  perfection,  unrivalled  by  few,  and  surpassed 
by  none,  of  more  recent  introduction. 

Unfortunately,  the  White  Doyenne  for  a  long  time  has  failed  to  per- 
fect its  fruit  in  many  parts  of  the  country,  more  particularly  in  New 
England,  and  its  cultivation  has  been  neglected  for  other  and  more  cer- 
tain sorts ;  but  in  New  York  and  the  W^estern  States  it  still  matures 
its  superb  fruit  in  abundance  and  perfection.  Whether  it  will  ever  be 
restored  to  its  original  excellence  in  localities  heretofore  affected  re- 
mains to  be  seen ;  but  luckily  we  have  it  in  our  means  to  obviate  its 
defects  in  some  degree  ;  after  an  experience  of  several  years  we  have 
found  it  to  produce  the  finest  specimens  upon  the  quince  stock,  when 
other  trees  upon  the  pear,  growing  side  by  side,  have  borne  nothing 
but  spotted,  cracked,  and  worthless  fruit. 

The  White  Doyenne  is  of  French  origin,  and  was  one  of  the  first 
good  dessert  pears  brought  to  this  country  nearly  a  century  ago.  Un- 
der favorable  conditions  it  groAvs  freely,  and  produces  immense  crops. 
It  prefers  a  rich,  deep,  Avarm  soil,  and  if  it  can  always  have  such  a  loca- 
tion it  will  rarely  fail  to  mature  the  finest  fruit.  It  flourishes  admirably 
as  a  pyramid  on  the  quince,  and  is  one  of  the  feAv  sorts  that  make  large 
vigorous  trees  on  that  stock.  It  bears  at  an  early  age,  even  upon  the 
pear. 

[85] 


WHITE    DOYENNE'    TEAK. 

Tree. — Vigorous,  with  an  upright  regular  habit,  and  erect  branches, 
forming  a  fine  pyramidal  head ;  annual  shoots  long,  straight,  erect. 

Wood. — Yellowish  brown,  dotted  with  roundish  gray  specks,  moder- 
ately stout,  and  short-jointed ;  old  wood,  yellowish  ohve  ;  buds,  small, 
short,  ovate,  diverging,  with  small  shoulders :  Flower-buds,  medium 
size,  dark  brown,  with  grayish  scales. 

Leaves. — Medium  size,  rather  narrow,  tapering  to  each  end,  Hght 
green,  folded  inwards,  recurved  on  the  midrib,  with  fine,  regular  serra- 
tures ;  petioles,  medium  length,  about  an  inch  long,  rather  slender. 

Flowers. — Small ;  petals  ovate,  neatly  cupped ;  clusters  compact. 

Fruit. — Medium  size,  about  three  inches  long,  and  two  and  three 
quarters  in  diameter  :  Form,  obovate,  regular,  full  at  the  crown,  taper- 
ing to  the  stem,  where  it  ends  obtusely :  Skin,  fair,  smooth,  clear  pale 
yellow  when  mature,  tinged  with  a  beautiful  red  on  the  sunny  side,  and 
regularly  sprinkled  with  small  russet  specks :  Stem,  medium  length, 
about  three  quarters  of  an  inch  long,  moderately  stout,  curved,  and  in- 
serted in  a  very  small  rounded  cavity :  Eye,  small,  closed,  and  sunk  in 
a  very  shallow,  open  basin ;  segments  of  the  calyx,  small  and  short : 
Flesh,  white,  fine,  melting,  very  buttery,  and  juicy :  Flavor,  rich,  sug- 
ary, sprightly,  delicately  perfumed,  and  delicious :  Core,  medium  size : 
Seeds,  medium  size. 


Ripe  in  October,  and  keeps  three  or  four  weeks. 

[86] 


* 


THE    LADY  SWEET  APPLE. 


Prints  op  AmertRa, Plate  ff° 


J)rawri  [rom  Katxtre  &  CJiromo  LitM-  Ir  T/^r.Sfiarp. 


THE   LADIES'  SWEETING  APPLE. 

Ladies  Sweeting.     Fruits  and  Fruit  Trees  of  America. 

The  Ladies'  Sweeting  has  attracted  unusual  at- 
tention among  orchai'dists  and  cultivators  of  fruit, 
and  it  has  been  pronounced  by  some  as  "  far  the 
finest"  winter  sweet  apple  yet  produced.  It  is  a 
very  beautiful  looking  fruit,  comparing,  in  this  re- 
spect, with  the  Baldwin,  and  possesses  the  excel- 
lent quality  of  keeping  into  April  and  May,  without 
the  loss  of  juiciness  and  flavor,  so  general  with  most 
of  our  sweet  apples.  It  has  not  the  rich  sweet  of 
the  Broadwell,  which  also  keeps  very  late,  but  Avhat 
little  it  loses  in  this  respect  is  made  up  in  its  showy  appearance  :  nei- 
ther is  it  so  vigorous  a  growing  tree  as  the  Tolman  or  Danvers  Winter 
Sweet,  and  some  others,  but,  taking  its  combined  qualities,  it  must  be 
considered  a  very  valuable  variety. 

The  Ladies'  Sweeting,  according  to  Mr.  Downing,  originated  in  the 
vicinky  of  Newburg,  N.  Y.,  and  for  a  long  time  previous  to  his  account 
of  it  in  the  Fruits  and  Fruit  Trees  of  America,  had  only  a  local  reputa- 
tion,— confined  to  the  banks  of  the  Hudson.  The  ti'ees  were  first  dis- 
seminated from  the  nurseries  of  Messrs.  Downing,  upwards  of  a  dozen 
years  ago,  but  owing  to  their  moderate  growth  it  is  only  within  a  year 
or  two  that  they  have  come  into  bearing  beyond  their  native  locality ; 
consequently  the  fruit  is  yet  too  sparingly  produced  to  find  its  way  into 
the  markets. 

It  has  been  supposed  by  some  cultivators  that  it  would  not  succeed 
so  well  in  our  New  England  climate  as  in  its  native  locality  on  the 
Hudson ;  but  that,  like  the  Newtown  Pippin  and  some  other  sorts,  it 
would  require  a  more  genial  climate  and  warmer  soil.  A  short  expe- 
rience, however,  proves  that  it  flourishes  as  well  as  the  Baldwin.  In 
the  garden  of  the  late  Capt.  Lovett  of  Beverly,  who  was  one  of  the  first 
to  introduce  it  here,  finer  specimens  have  been  raised  than  we  have  ever 
seen  elsewhere,  and  our  beautiful  drawing  is  made  from  fruits  received 
from  his  collection  in  1854.  We  can  safely  commend  it  as  suited  to 
our  New  England  orchards. 

The  tree  is  a  slow  grower,  making  slender  annual  growths,  and  an 
open  roundish  head.  It  is  late  in  coming  into  bearing,  but  ultimately 
produces  abundant  crops. 

[87] 


LADIES'     SWEETING    APPLE. 

Tree. — Moderately  vigorous,  upright,  branching  off  at  an  open  angle, 
making  a  roundish  head ;  annual  growth  short,  downy  at  the  ends. 

Wood. — Reddish  chestnut,  slender,  and  short-jointed ;  old  wood, 
brownish  chestnut;  buds,  small,  short,  flattened,  erect:  Flower-buds, 
small,  woolly. 

Leaves. — Small,  ovate,  broad  at  the  base,  narrowing  to  the  point, 
thick,  deep  green,  prominently  and  coarsely  veined,  downy  beneath, 
sharply  and  deeply  serrated,  and  slightly  recurved  on  the  midrib ;  pe- 
tioles, short,  about  half  an  inch  long,  stout,  downy. 

Flowers. — Small ;  petals  round,  concave,  of  a  rather  dingy  shade  of 
white ;  clusters,  small. 

Fruit. — Large,  about  three  and  a  half  inches  broad,  and  three 
inches  deep :  Form,  roundish,  regular,  very  shghtly  ribbed,  and  nar- 
rowing very  little  to  the  crown  :  Skin,  fair,  smooth,  with  a  greenish  yel- 
low ground,  broadly  covered  with  light  red,  and  rather  faintly  striped 
with  crimson,  deepest  on  the  sunny  side,  and  dotted  with  numerous 
yellowish  specks  :  Stem,  short,  less  than  half  an  inch  long,  stout,  and 
rather  deeply  inserted  in  a  medium-sized,  funnel-shaped  cavity  :  Eye, 
rather  large,  open,  and  little  sunk  in  a  small  ribbed  basin ;  segments  of 
the  calyx,  woolly  :  Flesh,  greenish  white,  fine,  crisp  and  very  tender : 
Juice,  abundant,  sweet,  rich,  and  finely  flavored:  Core,  large,  open  : 
Seeds,  large,  very  long,  and  sharply  pointed. 


Ripe  in  January,  and  keeps  well  into  April  and  May. 

[88] 


THE   BETJ'HTlE  EEAITMOIJT    PEAH. 


T'cKcts  of  Amexrca, Plate  F° 


Uravn  from  feture  &  Oiiromo  Iittft'C  IjW.SJiaTj) 


THE  BEURRE^  BEAUMONT  PEAR. 


Beuere'  Beaumont.     Keurick's  American  Orchardist. 

Beurre'  Le  Fevre,  ^      n  T, 

T!r.TTr,,,r^        Af  ?    of  some  French  Collections. 

iSEURRE'    DE    MoNTEFORTAINE,       ) 

The  Beurre  Beaumont  is  a  most  excellent 
pear,  and  well  deserves  more  attention  than  it 
has  hitherto  received.  In  its  general  character  it 
approaches  the  Andrews,  and,  if  it  resembled  it 
in  form,  might  be  readily  mistaken  for  that  vari- 
ety. Its  flesh  has  the  same  butteiy  textm-e,  and 
g^  its  juice  much  of  its  rich  spicy  aroma.  But,  be- 
yond this,  there  is  no  similarity  in  the  two ;  for, 
while  the  Andi'ews  is  a  somewhat  j^yramidal-shaped 
fruit,  the  Beaumont  is  a  roundish  one,  and  could 
never  be  mistaken  for  it.  It  matures  at, the  same 
season,  keeps  about  the  same  length  of  time,  and  will  not  suffer  by  a 
comparison  with  that  old,  highly  esteemed,  and  truly  luscious  but  too 
much  neglected  pear. 

The  Beurre  Beaumont  was  introduced  into  our  collections  fifteen  or 
twenty  years  ago,  and  first  fruited  at  Salem,  from  whence  we  had  fine 
specimens,  which  we  described  and  figured  in  the  2Iagazine  of  Horticul- 
ture, (vol.  xi.  p.  331.)  It  has  since  been  much  disseminated  under  this 
name,  but  whether  it  is  its  legitimate  one  or  not  we  ai'e  unable  to  deter- 
mine. Two  other  pears,  received  by  us  from  France  as  the  Bern-re  Le 
Fevre  and  Beurre  Montefortaine,  have  proved  synonymous  with  the 
Beurr^  Beaumont;  but  in  the  present  confusion  of  names,  and  in  the 
absence  of  accurate  descriptions,  it  is  difficult  to  decide  which  should 
have  priority.  The  Beurre  Le  Fevre  is  a  very  old  peai',  raised  in  1804; 
yet  it  appears  to  be  wholly  unkno"«Ti  to  English  pomologists,  and  is  only 
briefly  described  by  a  few  French  authors.  With  such  information, 
therefore,  as  we  have  been  able  to  find  in  regai'd  to  it,  we  have  thought 
it  best  to  adhere  to  the  familiar  name  of  Beurre  Beaumont,  under  which 
it  has  been  widely  disseminated,  and  under  which  it  will  be  eveiywhere 


recognized. 


The  tree  is  a  rather  irregulai* 


grower,  with  diverging  and  often 
drooping  branches,  and  is  somewhat  difficult  to  train  into  a  good  pyra- 
mid. It  thrives  exceedingly  well  on  the  quince,  and  may  be  set  down 
as  one  of  the  sorts  which  may  be  generally  cultivated  on  that  stock. 

[89] 


BEURRE'  BEAUMONT  PEAR. 

Tree. — Moderately  -vigorous,  irregular  and  somewhat  straggling  in 
habit,  with  diverging  or  nearly  horizontal  branches;  annual  growth 
rather  slender,  curved. 

Wood. — Brownish  olive,  sparsely  dotted  with  grayish  specks,  rather 
slender  and  short-jointed ;  old  wood,  grayish  olive  ;  buds,  medium  size, 
ovate,  sharply  pointed,  very  diverging,  with  small  shoulders :  Flower- 
buds,  medium  size,  ovate,  obtuse,  light  brown,  with  gray  scales. 

Leaves. — Medium  size,  narrow  ovate,  broadest  near  the  base,  taper- 
ing to  the  point,  deep  green,  wavy,  and  slightly  and  sharply  serrated; 
petioles,  about  two  inches  long,  slender. 

Flowers. — Medium  size;  petals,  roundish  oval,  cupped;  clusters, 
compact. 

Fruit. — Medium  size,  about  two  and  a  quarter  inches  long,  and  two 
and  a  quarter  in  diameter :  Form,  roundish  obovate,  largest  in  the  mid- 
dle, full  at  the  crown,  and  rounding  off  to  the  stem  :  Skin,  fair,  smooth, 
yellowish  green  in  the  shade,  broadly  marbled  with  brownish  red  in  the 
sun,  and  thickly  and  regularly  covered  with  dark  green  specks,  assuming 
a  ruddy  color  on  the  exposed  side :  Stem,  short,  about  three  quarters  of 
an  inch  long,  brown,  inserted  in  a  very  shallow  cavity,  often  contracted 
and  swollen  on  the  sides :  Eye,  medium  size,  closed,  and  moderately 
sunk  in  a  round  basin;  segments  of  the  calyx,  medium  length,  pointed, 
stiff:  Flesh,  white,  fine,  buttery  and  juicy:  Flavor,  rich,  sweet,  per- 
fumed and  excellent :   Core,  medium  size  :  Seeds,  large,  dark  brown. 


Ripe  the  middle  of  September,  and  keeps  three  or  four  weeks. 

[90  J 


TKE    ADAMS    PEAP. 


ftuits  of  Amercca.TlaleS" 


Iirawa  froHiFahrre  S-  CTironio  LrtlL'iC  J-^r^'r  Sfiai'p 


THE   ADAMS   PEAR. 


Adams.     Magazine  of  Horticulture,  vol.  xx.   1854. 

The  Adams  is  one  of  the  recent  additions  to  oirr 
increasing  list  of  American  pears,  and  may  justly  claim 
a  prominent  place  among  our  best  varieties.  It  ripens 
at  an  opportune  season,  just  as  the  Bartlett  is  past  its 
prime,  and  well  supplies  the  place  of  that  popular 
variety,  resembhng  it  much  in  appearance, — surpassing 
it  in  beauty, — rivalling  it  in  productiveness, — and  ex- 
celling it  in  quality.  If  it  equalled  it  in  size, — a  quality 
deemed  so  essential  by  many, — it  would  undoubtedly 
be  considered  the  greatest  of  recent  acquisitions. 
The  Adams  is  a  Massachusetts  pear,  and  was  raised  in  Waltham  by 
Dr.  H.  Adams,  a  zealous  amateur  of  that  place.  Through  his  kindness 
we  were  early  supplied  with  the  scions,  and,  after  fruiting  it  in  our  col- 
lection, we  gave  a  full  account  of  it  in  the  Magazine  of  Horticulture, 
accompanied  with  a  brief  history  of  its  origin  by  Dr.  Adams,  in  which 
he  states  that  "it  was  produced  in  his  garden,  and  was  grown  from  a 
fruit  of  the  Seckel  which  stood  near  a  Bartlett.  The  seed  was  planted 
in  the  autumn  of  1836,  and  first  bore  fruit  in  1848.  It  is  a  vigorous 
tree,  and  an  abundant  and  constant  bearer,  never  having  failed  to  per- 
fect a  crop  since  it  began  to  bear."  We  named  it  the  Adams  in  honor 
of  its  originator. 

It  is  undoubtedly  the  result  of  an  accidental  cross  of  the  Seckel  with 
the  Bartlett ;  for  the  tree,  in  its  growth  and  habit,  resembles  the  Seckel, 
while  the  leaves  and  fruit  resemble  the  Bartlett.  The  fruit  also,  in  a 
degree,  seems  to  combine  the  characteristics  of  the  two ;  being  more 
brisk  and  sprightly  than  the  Bartlett,  with  something  of  the  flavor  of 
the  Seckel.  We  have  fruited  it  now  for  four  or  five  years,  and  do  not 
hesitate  to  pronounce  it  one  of  our  best  pears. 

The  tree  is  a  vigorous  grower,  with  an  upright  and  nearly  erect  habit, 
making  a  rather  compact  and  fine  pyramidal  head,  even  without  the  aid 
of  the  pruning-knife,  somewhat  resembling  the  Seckel.  It  does  not 
appear  to  thrive  very  well  upon  the  quince.  It  comes  into  bearing 
rather  early. 

Tree. — Vigorous,  upright,  erect,  and  very  symmetrical  in  habit, 
forming  its  branches  regularly  and  at  a  rather  acute  angle ;  annual 
growth  moderately  stout,  straight,  and  of  medium  length. 


A  D  A  1\I  s    r  I-:  A  R  . 


Wood. — Dark  reddish  brown,  thickly  dotted  with  large,  round,  grayish 
specks,  rather  stout  and  short-jointed;  old  wood,  grayish  brown;  buds, 
medium  size,  broad,  short,  curved  inwards  at  the  point,  nearly  erect, 
with  prominent  shoulders :    Flower-buds,  medium  size,  obtuse. 

Leaves. — Medium  size,  ovate,  broadest  about  the  middle,  tapering 
to  each  end,  recurved  on  the  midrib,  folded  inwards  on  the  sides,  thick, 
dark  green,  deeply  and  sharply  serrated;  petioles,  medium  length,  about 
one  and  a  half  inches  long,  moderately  stout. 

Flowees. — Small ;  petals  small,  ovate ;  clusters,  compact. 

Feuit. — Large,  about  three  inches  long,  and  two  and  a  half  in  diam- 
eter :  Form,  pyramidal,  full  at  the  crown,  contracted  slightly  in  the 
middle,  obtuse  at  the  stem,  with  an  uneven  surface,  something  like  the 
Bartlett:  Skin,  fair,  smooth,  deep  yellow,  tinged  with  red  on  the  sunny 
side,  dotted  all  over  with  russet  specks,  and  slightly  russeted  at  the  base 
of  the  stem :  Stem,  short,  about  half  an  inch  long,  stout,  wrinkled, 
fleshy  at  the  base,  and  obliquely  inserted  without  any  cavity :  Eye, 
small,  closed,  and  set  even  with  the  crown,  surrounded  with  a  few  small 
uneven  ribs ;  segments  of  the  calyx,  short :  Flesh,  white,  fine,  melting 
and  very  juicy :  Flavor,  rich,  brisk,  vinous,  perfumed  and  excellent : 
Core,  small :    Seeds,  medium  size,  brown. 


Bipe  in  September,  and  keeps  into  the  middle  of  October. 

[92] 


% 


THE    DOWMR,  iDIIERHT. 


Irmts  oF  AmeTTca.Plalre  1° 


Drawn. ixoiu  Ifature  fi;  diroino, LtUx^  By^-Siarp 


THE    DOWNER   CHERRY. 

Downer.     Kenrick's  American  Orclmrdist. 

Downer's  Late,  Fruits  and  Fruit  Trees  of  America. 
Downer's  Late  Red,  Trans.  Mass.  Hort.  Soc,  vol.  1. 
Downer's  Native  Mazzard,  JV.  E.  Farmer,  vol.  8. 

Previous  to  1830,  all  the  good  cherries  m  cultivation  around  Boston, 
or  we  might  say  in  the  country,  with  two  or  three  exceptions,  were 
foreign  varieties,  introduced  from  Europe, — the  Black  Tartarian,  May 
Duke,  and  Black  Heart  being  the  most  prominent.  The  American 
cherries  were  the  Sparhawk's  Honey  and  the  Downer,  the  former  at  that 
time  confined  to  a  few  collections,  and  the  latter,  principally  or  entirely 
to  the  garden  of  the  originator.  There  may  have  been  other  native 
seedhngs,  and  undoubtedly  there  were  some  of  tolerable  merit,  but  these 
were  the  only  two  which  attracted  the  attention  of  the  earlier  pomolo- 
gists.  Indeed,  at  that  time  it  was  hardly  supposed  that  a  native  variety 
could  be  equal  to  the  imported  sorts,  and  hence,  if  they  existed,  their 
good  qualities  were  overlooked.  It  was  so  with  the  Downer,  which  was  then 
designated  as  a  mazzard,  even  by  Mr.  Downer,  by  whom  it  was  raised. 

But  the  time  had  come  when  attention  was  directed  to  our  own 
native  fruits.  Through  the  exertions  of  General  Dearborn,  R.  Manning, 
and  the  Massachusetts  Horticultural  Society,  which  had  then  just  organ- 
ized, and  especially  through  the  labors  of  Mr.  Downer,  they  began  to 
attract  the  notice  of  cultivators,  and  receive  the  credit  to  which  their 
great  merits  entitled  them.  They  v/ere  then  first  brought  prominently 
before  the  public  at  the  exhibitions  of  the  Massachusetts  Horticultural 
Society,  and  were  described  and  figured  in  the  Neio  England  Farmer. 
The  Andrews,  Dix,  Lewis,  and  Gushing  pears,  though  raised  many  years 
previous,  were  then  first  disseminated  among  cultivators.  It  was  thus 
shown  conclusively  from  the  best  of  evidence, — the  fruits  themselves, — 
that  they  were  equally  as  meritorious  as  the  best  foreign  productions. 

The  cherry  seems  to  have  been  more  neglected  than  other  fruits ; 
for,  while  we  could  enumerate  many  native  apples,  pears,  and  plums, 
there  were  only  two  or  three  cherries.  Mr.  Manning,  whose  discerning 
eye  early  discovered  the  excellent  qualities  of  our  native  fruits,  and  saw 
in  the  Downer  cherry  the  germ  of  what  properly  directed  efforts  would 
achieve,  began  the  growth  of  seedlings,  and,  in  a  few  years,  succeeded 
in  producing  some  very  fine  kinds.  Dr.  Kirtland,  of  Rockport,  Ohio, 
also  became  very  early  interested  in  the  improvement  of  this  fruit,  and 
his  labors  have  undoubtedly  added  more  to  our  stock  of  fine  varieties 
than  those  of  all  other  cultivators  combined.     He  has  raised  upwards  of 

[93] 


DOWNER     CHERRY. 

thirty  seedlings,  several  of  which  have  no  superior,  and  but  few  equals. 
Other  pomologists  have,  later,  turned  their  attention  to  the  cherry,  and 
we  may  now  safely  challenge  the  old  world  to  produce  a  dozen  as  fine 
varieties  as  the  new. 

The  Downer  originated  in  the  garden  of  the  late  Samuel  Downer,  of 
Dorchester,  Mass.,  and  the  original  tree  is  still  standing,  a  specimen  of 
vigorous  old  age,  in  the  garden  of  his  son.  It  was  raised  nearly  fifty 
years  ago,  and  has  never,  we  believe,  failed  to  produce  a  larger  or  smaller 
crop  since  it  began  to  bear,  though  the  tree  has  been  cleared  of  its 
young  wood,  time  and  time  again,  so  popular  has  been  this  variety,  and 
so  liberally  were  the  scions  distributed  by  the  owner. 

It  was  about  the  year  1830,  that  Mr.  Downer  first  published  a  notice 
of  this  cherry,  which  he  called  his  Native  Mazzard.  In  the  account 
which  he  then  gave  of  it,  he  stated  that  it  was  "  a  constant  and  great 
bearer,  and  has  not  failed  to  yield  abundantly  each  season  for  the  last 
ten  years ;  tree  does  not  run  up  like  the  mazzard,  but  is  formed  more 
lilve  the  May  Duke ;  ripens  late,  same  time  as  common  mazzard ;  on 
this  account  it  is  more  valuable:  stands  high  with  the  marketman, 
and  commands  a  good  price.  I  planted  the  stone  of  the  above  men- . 
tioned  tree  twenty-two  years  ago.  It  has  never  been  moved  from  the 
place  where  it  originally  sprung  up." 

Tree. — Vigorous,  upright,  little  spreading,  with  the  branches  diverg- 
ing at  a  broad  angle ;  annual  shoots  rather  short,  but  moderately  stout. 

Wood. — Clear  light  brown,  shghtly  covered  with  a  thin,  grayish 
epidermis,  short-jointed,  stout;  old  wood,  pale  brown;  buds,  medium 
size,  ovate,  diverging,  with  small  shoulders. 

Leaves. — Medium  size,  oblong  ovate,  rather  narrow,  about  four 
inches  long  and  two  inches  wide,  broadest  in  the  middle,  tapering  to 
each  end,  sharply  pointed,  deep  green,  unequally  and  doubly  serrated ; 
petioles,  medium  length,  more  than  an  inch  long,  with  two  ovate,  dark 
red  glands  near  the  base  of  the  leaf. 

Flowers. — Small ;  petals  roundish,  cupped ;  style  and  stamens  about 
equal  length. 

Fruit. — Medium  size,  about  seven  eighths  of  an  inch  broad,  and 
three  quarters  of  an  inch  long :  Form,  roundish  heai't-shaped :  Skin, 
clear  light  red,  of  a  semi-transparent  appearance,  and  beautifully  mottled 
with  amber  in  the  shade  :  Stem,  medium  length,  about  one  and  a  half 
inches  long,  rather  slender,  and  inserted  in  a  small  shallow  cavity: 
Flesh,  dark  amber  colored,  very  tender  and  melting :  Juice,  plentiful, 
brisk,  sweet,  delicious,  and  high  flavored :   Stone,  roundish  oval. 

Ripe  from  the  first  to  the  middle  of  July. 

[94] 


♦^ 


TH3  llimSTETi  APPL"E 


acs  cr  ASiicnccL^h^e  ¥° 


JJciWi'L  Pf'oir  Natnre  &,  CLroiaoIctM  by-  WlSSaTp 


THE    MINISTER   APPLE, 

MiNisTEE.     Manning's  Booh  of  Fruits. 

The  Minister  apple  is  far  less  extensively  culti- 
vated than  its  merits  deserve.  In  Essex  County, 
Massachusetts,  where  it  originated,  it  is  considerably 
disseminated,  and  is  esteemed,  by  all  who  know  it, 
as  one  of  the  very  best  winter  apples ;  not  certainly 
as  the  latest  keeper,  but  in  the  tenderness  of  its 
flesh,  in  the  abundance  of  its  sprightly  juice,  and 
the  delicacy  of  its  flavor,  unsurpassed  in  the  months 
of  December  and  January,  when  it  is  in  its  greatest 
perfection.  It  is  also  very  prepossessing  in  its 
appeai'ance,  as  well  as  distinct  in  its  form,  having  a  delicate  pale  yellow 
and  waxy-looking  skin,  beautifully  and  most  distinctly  striped  with  pale 
crimson;  while  its  oblong  conical  form,  similar  to  the  Bellflower,  and 
very  peculiar  formation  about  the  stem,  render  it  one  of  the  most  dis- 
tinct as  well  as  one  of  the  most  easily  recognized  of  all  apples. 

The  Minister  originated  on  the  farm  of  the  late  David  Saunders, 
of  Ipswich  village,  near  Rowley,  Mass.,  but  at  what  period  we  have 
been  unable  to  ascertain.  It  was  first  brought  to  notice  by  the  late 
Dr.  Spring,  of  Newburyport,  who  purchased  the  first  fruit  that  was 
brought  to  market,  and  from  this  circumstance  it  was  called  the  Minis- 
ter apple.  It  soon  came  under  the  notice  of  the  late  R.  Manning,  of 
Salem,  who  was  always  collecting  whatever  appeared  new  and  promising, 
for  his  pomological  garden,  and  through  his  exertions  it  was  introduced 
to  the  notice  of  cultivators  generally.  Subsequently,  the  late  Capt. 
Lovett,  of  Beverly,  added  it  to  his  collection,  which  embraced  all  the 
finest  apples ;  he  considered  it  a  most  valuable  variety,  and,  for  many 
successive  years,  exhibited  superior  specimens  before  the  Massachusetts 
Horticultural  Society. 

We  have  remarked  that  it  is  not  so  extensively  cultivated  as  many 
other  apples,  being  confined  chiefly  to  Massachusetts.  Among  all  tlie 
varieties  brought  before  the  Ohio  Pomological  Convention  at  its  seven 
sessions  up  to  1856,  we  do  not  find  even  its  name  mentioned,  showing 
how  little  it  is  disseminated  in  the  West.  It  has  never  yet  found  its 
way  to  the  Boston  market  in  any  quantity.  Possessed  of  so  many  good 
qualities  this  may  appear  surprising,  and  it  shows  how  slowly  even  our 
best  fruits  acquire  a  general  reputation,  or  become  extensively  known. 
The  Minister  is  a  fair  growing  tree,  upright  in  habit,  rather  slender 

[93] 


MINISTER    APPLE. 

while  young,  but  forming,  at  mature  age,  a  good  round  head.  It  comes 
into  bearing  moderately  early,  and  produces  abundant  crops. 

Teee. — Moderately  vigorous,  upright  in  its  growth,  forming  its 
Jbranches  at  an  acute  angle,  with  rather  slender  annual  shoots;  old 
trees  making  a  good  head. 

Wood. — Dark  reddish  chestnut,  dotted  with  numerous  grayish 
specks,  rather  slender  and  short-jointed;  buds,  small,  ovate,  short, 
flattened,  with  prominent  shoulders ;  old  wood,  grayish  chestnut : 
Flower-buds,  medium  size. 

Leaves. — Medium  size,  ovate,  narrowing  to  each  end,  sharply  pointed, 
thick,  bright  green  above,  pale  and  slightly  downy  beneath,  recurved  on 
the  midrib,  little  folded  inwards,  wavy,  and  rather  deeply  and  sharply 
serrated ;  petioles  medium  length,  about  one  inch  long,  moderately  stout. 

Flowee,s. — Large,  nearly  white ;  petals,  ovate,  cupped ;  clusters,  large. 

Fruit. — Large,  about  two  and  a  half  inches  broad,  and  two  and 
three  quarters  deep  :  Form,  oblong  conical,  similar  to  the  Bellflower, 
ribbed  at  the  base,  which  is  flattened,  and  tapering  to  the  crown,  which 
is  small,  and  also  somewhat  ribbed :  Skin,  fair,  smooth,  pale  greenish 
yellow,  very  distinctly  and  u'regularly  striped  with  bright  red :  Stem, 
rather  short,  about  half  an  inch  in  length,  slender,  and  inserted  in  a 
small,  irregular  and  shaUow  cavity  :  Eye,  small,  closed,  and  little  sunk 
in  a  small,  furrowed  basin ;  segments  of  the  calyx,  short,  twisted : 
Flesh,  yellowish  white,  fine,  ciisp,  and  very  tender:  Juice,  plentiful, 
rich,  subacid,  brisk,  and  high-flavored  :  Core,  rather  large,  and  partially 
open  :  Seeds,  small,  obovate,  plump. 


Ripe  in  December,  and  keeps  tifl  February, 

[96] 


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